What You Need to Make Chinese Beef and Broccoli
If you make only one recipe from my blog and are a fan of beef and broccoli… you have GOT to make this. Like go to the store and buy the ingredients and make it ASAP! It is so good that it will be the biggest hit at the dinner table. You will make it again and again, just like we do!
- Beef chuck roast: Boneless and sliced into thin strips before adding to the crockpot.
- Beef consomme or beef broth: Adds flavor and liquid and covers the meat while it cooks.
- Low sodium soy sauce: Adds a great salty flavor.
- Dark brown sugar: I love the sweetness from the rich molasses in the brown sugar.
- Sesame oil: Combine with soy sauce and broth to make the liquid to cook the beef.
- Garlic cloves: Minced garlic will add a pungent spice flavor.
- Cornstarch: Thickens the sauce.
- Frozen Broccoli Florets: About 3 cups (I used one 14 oz bag)
- White or brown rice: This broccoli and beef is amazing served over cooked rice!
Quick and Easy Steps to Make Beef and Broccoli
Making this recipe again today reminded me of how BOMB it is. Wow! The flavor is incredible. There is something about cooking this meat all day in the slow cooker that makes it so tender and melt in your mouth. It cooks perfectly. And the flavor of the sauce is amazing. Just like you would expect in a restaurant.
- Whisk sauce: In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Add beef to Crockpot: Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- Cook: Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don’t want to cook the beef too long or it will start to shred.
- Make a slurry and add to crockpot: When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot.
- Add in broccoli and continue to cook: I added the broccoli right after the slurry so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don’t want to add the broccoli until the very end or it will be mushy.
- Serve: It is great alone or over white rice. Enjoy!!
Do I Need To Thaw the Broccoli if I Am Using Frozen?
You do not need to thaw it. Add it directly to the crock pot after you add in the cornstarch mixture and allow it to heat up for about 30 minutes.
Can I Make This Recipe Ahead?
This recipe can be made ahead! Allow it to cool completely before storing and do not leave out at room temperature longer than 2 hours. It will keep well if properly stored in an airtight container for 2-4 days in the refrigerator or 2-4 months in the freezer. Thaw in the refrigerator overnight then use within 3-4 days of thawing. If you thaw in the microwave, eat immediately then discard.
More Slow Cooker Beef Recipes
Slow cooking beef is one of the best ways to get incredibly tender beef every time. It allows the fibers to break down tenderizing the meat. Adding sauces and flavorings and then slow cooking them over time infuses the meat with flavor. Slow cooking beef is still one of the best ways to cook it. Give these tried and true favorites a try tonight!
Slow Cooker Beef and Broccoli
- 1 1/2 pound beef chuck roast boneless, sliced into thin strips
- 1 cup beef consomme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tbsp. sesame oil
- 3 garlic cloves minced
- 1/4 cup cornstarch
- Frozen Broccoli Florets about 3 cups (I used one 14 oz bag)
- White or brown rice cooked
- In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
- About an hour before it is done, take ¼ cup of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add in the broccoli the last 30 minutes and let the broccoli cook through. You don't want to add the broccoli until the very end or it will be mushy.
- Serve over white rice and enjoy!!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Really Yummy & Easy !
I doubled the recipe & used beef strips ~ the meat was done in 2 hrs on low ! I added in a huge bag of fresh broccoli & 1 additional cup of beef broth & turned up to high for 15 mins ~ then let it sit on warm for 30 mins for the broccoli to steam . I stirred the meat & juices to the top & it was done ! I used larger broccoli florets that didn’t get mushy at all & never fell apart ! Delish 🙂
Followed recipe just added chili flakes and cooked for less time and it Came out perfect!
Thank you for sharing 🙂
Thank you for trying it!
Can you use beef stew meat or sirloin beef? Also can you cook it on high For 4 hours instead of low for 6?
You could try sirloin beef. If you are cooking it on high, I would try cooking it for 3-4 hours instead.
I don’t have a slow cooker, can I use a Dutch oven or on top of stove. And can I use fresh broccoli. Thank you in advance.
That should work fine! You can also try out this recipe instead: 20 Minute Garlic Beef and Broccoli Lo Mein or this one: Instant Pot Beef and Broccoli
Just made this tonight, it was so good. Served this over Cauliflower Fried Rice. My husband said this was a keeper and I agree. Will be making this again.
Just made this and it was great! Read through the comments and cooked mine for 5 hours on low. It was just right! I didn’t have sesame oil so I substituted 1/2 tbsp olive oil and 1/2 tbsp teriyaki sauce. I also used about 1/3 cup of regular soy sauce since I did not have the low sodium kind. (didn’t want it to be too salty) Thank you for sharing! I will definitely be making this again!
Was really good and easy. Love this recipe. Recommend clarifying if brown sugar should be pack or loose. Ours was to sweet. 1/4 cup corn starch was way to much will cut it in half next time
I can’t eat beef so I used chicken and chicken broth and it was sooooo good! I did not substitute any of the other ingredients. I have made it a few times now.