A Chinese take-out favorite that can be made right in the slow cooker – no sauteing, no stirring, no frying. It doesn’t get easier than that!
I’m all about making my favorite Chinese take-out dishes right at home. It’s so much cheaper and you can use better quality ingredients. But when you can also make it right in the slow cooker, well, that’s just an all-around win in my book. But don’t take my word for it. This was Jason’s reaction when he tried it for the first time at school.
I got 3 “dudes” and a “dude man” from Jason, signifying that this was way beyond better than take-out.
The best part about this is that there is absolutely no sautéing, no stirring, no frying or oil splatter of any kind. Just throw it all in the slow cooker and that’s it! How easy is that?
Now I should mention that I like my meat melt-in-your-mouth tender like a New York steak, which is why I only let mine sit in the slow cooker for a total of 2 hours. But if you like your meat in the texture of pulled-pork-tender, I recommend increasing the time to 3-4 hours. Either way, you’ll definitely want to skip take-out and make this right at home instead!
A Chinese take-out favorite that can be made right in the slow cooker - no sauteing, no stirring, no frying. It doesn't get easier than that!
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 pounds boneless beef chuck roast, thinly sliced
- 2 tablespoons cornstarch
- 2 heads broccoli, cut into florets
- In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, sesame oil and garlic.
- Place beef into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 90 minutes.
- In a small bowl, whisk together 1/4 cup water and cornstarch.
- Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
- Serve immediately.
Adapted from Mother Thyme