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This Beef and Broccoli takes just minutes to throw in the slow cooker and is among my top five favorite recipes on the site! The slow cooker beef and broccoli melts in your mouth, and the flavor is out of this world!
Reasons You’ll LOVE This Recipe
- Easy: This only takes a few minutes to throw together in the slow cooker and then you let it do all the work!
- Packed with Flavor: This beef and broccoli has so much flavor from the sauce and the flavors meld together all day long.
- Simple Ingredients: This is restaurant quality Asian food and it only uses a few simple ingredients.
A Reader’s Review
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! : )
Beef and Broccoli Recipe
I made this recipe back when I first started my blog. It is still in my top five favorite recipes here on the site and I know that you will love it too! I love beef and broccoli and I always order it whenever we go out so making it at home is even better! If you love food that is better than takeout then check out my Easy Fried Rice or this yummy Baked Sweet and Sour Chicken
What You Need to Make Chinese Beef and Broccoli
I can’t wait for you to try this recipe, it’s delicious! Check out the recipe card at the bottom of the post for all of the exact measurements.
- 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 ounce bag)
- White or brown rice: This broccoli and beef is amazing served over cooked rice!
Do I Need To Thaw Frozen Broccoli?
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.
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.
- 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!!
How to Store Leftovers
This beef and broccoli makes great leftovers and can even be frozen and reheated later!
- In the Refrigerator: 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.
- In the Freezer: This slow cooker meal can be placed in an airtight container or ziplock bag (don’t forget to label it with the date!) and will last 2-4 months in the freezer. Thaw in the refrigerator overnight and then reheat over medium heat on the stove.
More Slow Cooker Beef Recipes
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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 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- Frozen Broccoli Florets about 3 cups (I used one 14 oz bag)
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.
I made this tonight. Contrary to my instincts I didn’t brown the meet as I normally would. I did substitute a couple of the brown sugar with some cherry juice and bring as I had no cornstarch I used AP flour. I also added some diced onion, green bell pepper, carrots, celery, white pepper and Chinese five spice. I was a little short on time so I put the cooker on high for 3 hours. It was a little too sweet for me, but had a good taste.
Oh, also added some snow peas.
I would love to use fresh broccoli. How much and where in the cooking time would I add it to the crockpot? Thanks so much. Can’t wait to try it!
This is one of our go to meals when the weather starts cooling down. Found it last year when my husband started keto. We don’t add the brown sugar or thicken the sauce with cornstarch and it’s still just as good! Thanks for the recipe.
I added a 1/2 cup of cooking wine to this recipe and Wow! Delish!
I can’t find sesame oil, what can I use instead?
Will it change the taste?
You can use light olive, peanut, canola or sunflower oil.
OMG I just tasted the beef and wow. If I was not on Weight Watchers and needing to have some left for the BF, I would eat all of this at once. It is amazing! I browned my meat for a minute and did low for 3:30 and it is perfect. Thank you!
Really great base recipe. A little too sweet though so i made it a second time and added some freshly grated ginger, a little sirarcha, and cut the sugar to 1/3 cup. PERFECTION!
Thought this turned out very tasty. Will definitely be making again!!
This dish was incredibly easy to prepare and absolutely delicious. Thank you!!
What to use to make it spicy?
What’s the calorie count on that dish?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope you find what you are looking for.
Making this today, for girlfriend and myself. I’ve cooked a few Asian-inspired recipes from an app called FitMenCook before and decided to substite some of the ingredients for what seems to me healthier alternatives. Instead of brown sugar, I’m using coconut palm sugar and instead of cornstarch – arrowroot starch. I did add some crushed red peppers to the sauce with the beef as well. It smells great, and we can’t wait to try it.
Can u add minced or fresh ginger to the recipe
Yes, that sounds delicious and an added flavor!
Every time I get a chuck roast, it is so fatty. I am wondering why you selelcted that cut of beef. You must have spent time trimming yours as I dont see any fat! 🙂
I come from a broccoli hating family, so I added chunked cut green peppers, onions and other vegetables like corn spears and bamboo shoots. It was just like the Steak and Peppers we get from our local takeout
I made this in an Atkins/Keto Friendly manner. Instead of dark brown sugar, I used Truvia brown sugar and instead of rice, I added mushrooms and sliced onions. I also used fresh broccoli instead of frozen.
Here is how I prepared it:
INGREDIENTS
• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consume or beef broth (I used broth)
• ½ cup low sodium soy sauce
• 2 tbsp. and 2 tsp. of Truvia Brown Sugar
• 1 tbsp. sesame oil (for meat)
• 3 garlic cloves minced
• 2 tbsp. cornstarch
• Fresh Broccoli Florets, about 3 cups
• Sliced Yellow Onion
• 1 8oz. package of sliced mushrooms
• Sesame Oil (for mushrooms)
• Black Pepper (if desired)
INSTRUCTIONS
1. In a mixing bowl, whisk together the beef broth, soy sauce, Truvia brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 3 hours. You don’t want to cook the beef too long or it will start to shred.
4. In a skillet, sauté the mushrooms in Sesame Oil for about 8-10 minutes (or until tender). Add the broccoli florets and cook for another 4-5 minutes (add black pepper at this point), then add the sliced onions. Cook until broccoli and onions are crispy-tender.
5. When the beef 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. Let thicken for about 15 minutes then add the vegetables to the pot and mix well coating the vegetables with the sauce.
6. Enjoy.
Can I speed up the cooking time by heating the Crockpot on HIGH?
Also, I have fresh brocolli. How long does it need to cook and any instructions on when to add the fresh brocolli?
Yes, you can. You will want to add the broccoli at the very end so it does not get mushy. Hope that helps! XOXO