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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!
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Slow Cooker Beef and Broccoli
Ingredients
- 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
Instructions
- 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 1/4 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!!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FYI to author: ingredients and recipe don’t show up when selecting “Reader View” on my phone. It looks delicious, but too many ads that make the scroll jump to actually try following the recipe without using safari’s reader view option.
If you click on ‘jump to recipe’ at the top of the page it will take you straight there. 😊
My family loves this recipe and I have added to my rotation! One question instead of frozen broccoli has anyone tried fresh and if so do you add at beginning or later on?
Can I use a boneless shoulder roast for this recipe?
Yes you can! Since shoulder roast is a little leaner, you may just need to take off a few minutes of cooking time. Keep an eye on it to make sure it doesn’t overcook. 😊
Easy to prepare and turned out good. I added some shiitake mushrooms, green onions, and carrot. I think I might try adding some chili flakes or something for a little heat next time, I thought it could have used a little kick. Good recipe, easy dinner.
Made this tonight and oh my, it is delicious. Definitely going in our dinner rotation and I feel like this would be great for company as well. Can’t wait for leftovers tomorrow! : )
i put the cornstarch in with the sauce to cook by accident, will this really effect the recipe badly?
I did, too. I hope it turns out as I’m cooking it while we go to church and Sunday School. Will add broccoli when we get home.
I added sesame seeds as I saw them in the picture.
I did too! Did it affect your recipe?
We’ve had this recipe twice now and I’m making again tonight. It is yuuuummmy 👍❤️
A new favorite in our house! I served over rice with a side of pot stickers and the dinner was a hit! Fresh & flavorful!
Alyssa, i made your chili recipe and it came out awesome, i used chicken broth did not have beef but i could
not tell the difference. Next time i’ll make the cornbread
Came out great a few times I’ve made this. I did lower the brown sugar to 1 TBSP and it was delish.
really great. Used ingredients on hand. Moist and very flavorful.
The slow cooker beef broccoli in a crockpot was not good. It was salty and the beef was tough and dry.
I wouldn’t waste my time on this recipe.
Lou I want to try this but when I read your review I was skeptical. Where did the salty taste come from? Did you use low sodium soy sauce she suggested?
This was very good, however 30 minutes was no where long enough for the broccoli to get tender if using raw. I had to take it out and steam it then put back in.
Wonderful!! I can understand why it’s one of your favorite dishes. It is definitely a keeper for me. Thank you for sharing.
This looks absolutely amazing. Do you have a recipe similar to this but using chicken instead? If so, would a person use chicken breast sliced thin? Or chicken tenders? TIA
Recipe is great. Annoying how the advertising has it jumping around. Maybe adding the cook now button to make it stay still.
Hi Susan, you can click on the ‘jump to recipe’ button at the top of the page to go straight to the recipe card.
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