Slow Cooker Beef and Broccoli

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!

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. 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.

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

I got 3 “dudes” and a “dude man” from Jason, signifying that this was way beyond better than take-out.

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than that!

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?

Slow Cooker Beef and Broccoli - A Chinese take-out favorite that can be made right in the slow cooker. It doesn't get easier than 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!

Slow Cooker Beef and Broccoli

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours, 10 minutes

Yield 6 servings

Slow Cooker Beef and Broccoli

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!

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from Mother Thyme

http://damndelicious.net/2014/03/31/slow-cooker-beef-broccoli/

Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.


Comments

  1. says

    Hi there, only recently found your blog and very yummy easy to make recipes….. thanks for sharing them…. I am a stitcher and so I love easy to make meals that taste delicious too
    Hugz

  2. says

    Fabulous! I reckon beef and broccoli is one of the most underrated dishes in Asian take-away restaurants, as the sauce (though humble) holds so much flavour! Making it in the slow-cooker is an amazing idea! I might just have to give this a shot :D Thanks for the recipe! x

  3. Swen says

    I just started following your blog and love your recipes, can’t wait to try this one. I made the shrimp cobb salad last week and it was excellent. I love your reicpe variety, thanks!

  4. Tracy says

    I have been following your blog for a few months now and I LOVE it! The recipes are easy to make AND they aren’t full of weird ingredients. Every recipe I’ve tried has been a complete success! THANK YOU! I also love that you include pictures but not 8,000 of them – yours is the perfect balance!

    • Chung-Ah says

      Yes, Sharon – as indicated in the post, this is really based on personal preference. If you would prefer a more shredded-tender-texture, I recommend cooking for 3-4 hours.

  5. Susannah says

    Dude…. :), I’ve been looking for a recipe for this in the crock pot! Awesome! Can’t wait to try it. This may seem like a dumb question, but do you purchase your beef pre-sliced or will stew meat work? As you can tell, I’m really inexperienced when it comes to meat.

    • Chung-Ah says

      I do not recommend using stew meat. You should go to your local grocery store and ask for a boneless beef chuck roast. From there, you should slice them up across the grain. Hope that helps!

  6. says

    Slow cookers are the bomb. This looks a million times better than any of the take-out recipes I’ve tried to make at home, haha! Love the responses too. No doubt it’s amazing! :)

  7. says

    I went ahead and bought a second slow cooker because I’ve realized how amazing they are. I’ve been looking for a brilliant beef recipe and BAM here it is! Thanks Chung-Ah! Thank goodness I get all your updates!!! LoL :-)

  8. says

    Can you make this with chicken if you have an allergy to beef? Or will that throw off everything?

    I am the weird one with the intense reaction to any kind of red meat. Which is really annoying because there are times when I want a big juicy steak or some yummy beef and broccoli!
    :)

    • Chung-Ah says

      I’m sure the chicken substitution would work just fine. I would recommend adjusting the cooking time as needed though. You may even want to use chicken breasts, leave it in the slow cooker on low for 4-5 hours, and shred before serving.

  9. rebecca says

    So perplexing question for you. We can’t do the soy, oyster or sesame due to allergies, I can easily replace the soy and sesame but what might you suggest in place of the oyster sauce? I’ve never used it so I have no idea what kind of flavor it brings to a dish.

    • Chung-Ah says

      This is a tough question to answer – there really is no easy substitute for the oyster sauce. You can try doing a mixture of hoisin sauce and dark soy sauce (or your substitute for soy sauce).

    • Mandi says

      When I was living in Singapore there used to be a vegetarian oyster sauce in the condiments aisle, maybe have a look in your local Asian grocer? I think it was called mushroom sauce, not 100% on the name, but it was marketed as an oyster alternative.

  10. Lily says

    I’m making this for my family tonight. Beef is in the slow cooker as we speak. I added a couple of things and hope it works out. I added some Xiaoshing cooking wine, ginger, sliced onions and when I add the broccoli, I’ll add some sliced carrots. Can’t wait!

  11. Alexis Hinton says

    Omg! Thank you sooooo much for the cooking time tip! 2 hours was just enough as because I didn’t want the shredded beef texture. I did this with a London broil cut of beef! My only question is, I know I need to cut my beef into smaller pieces, could that be why it looks dry on the outside? The meat is juicy once you bite it, but the sauce doesn’t stick to the meat. Should I up the corn starch?

    • Chung-Ah says

      I do not recommend using more cornstarch. You can always add more sauce on top to help with the dryness.

  12. Stephanie says

    My slow cooker is only set for 8 or 10 hours on low…does it matter? Will the meat be cooked if I put it on 8 hours and take it out after 3 hours?

    • Chung-Ah says

      Yes, the meat will be completely cooked through if you take it out within 2 hrs as directed by the recipe. But if you would prefer a more “pulled-pork-texture”, you can keep it in the slow cooker for a longer period of time.

  13. deb in sc says

    first, I found your site only recently and I wish your pictures didn’t look so DAMN DELICIOUS because I want to make all of them :-)

    Having said that, I’d like to start with the crockpot beef and broccoli, but 2 pounds of beef seems like a lot for the 4 servings you indicate…did you have a lot of leftovers? Or just a lot of big-time eaters?

    • Chung-Ah says

      You can easily stretch this out to about 6 servings, but I actually like to be a bit more conservative when I list out the servings in the recipes just in case there are some big-time eaters. But then on the other hand, having leftovers is NEVER a bad thing :)

  14. Richard Ciraulo says

    Hi. Can I use frozen broccoli in place of fresh? That’s all I have in the house at this time.

  15. Samantha says

    I just made this and omg, it is so delicious. The sauce is so full of flavor and it was so easy to make. You’re right, 2 hours was just enough time to make the meat perfectly tender.

  16. kd says

    I’m cooking a large family dinner and would like to double the recipe. Any idea if I need to up the cooking time?

    • Chung-Ah says

      Yes, you may have to adjust cooking time as needed. Just be sure to add the sweet potatoes in a single layer on the baking sheet for best results.

  17. says

    Has anyone had any trouble with the cornstarch not cooking through and leaving the sauce slightly pasty and prone to separation when refrigerated? I’m thinking about omitting it next time, or replacing it with flour/water instead. Thoughts?

    • Renee says

      One way to prevent this is to mix the cornstarch with hot water, and stir it until you see that it is completely dissolved before adding it to the slow cooker. Use a glass measuring cup to stir the mixture so you can see that there are no lumps. Hope that helps!

    • Renee says

      Sorry, just to update what I previously said… the water can be warm but be sure to add the cornstarch to the water, don’t put the cornstarch in first and then add water. If you do the latter then you will have lumps.

  18. Theresa Childs says

    This was so good. I used round steak stir fry. So simply. Served with brown rice I made in the rice cooker. Great for hot days. I’ll make this again.

  19. Jennifer says

    If I were to double the entire recipe and I wanted pulled pork texture, would I set my crock pot for 8 hours?

  20. Leo P says

    I tried this recipe about a month ago and it was outstanding! I have shared recipe with all my friends that like oriental food. First I got crock pot b& b no way, then they tried it and 100% say better and healthier than any restaurant! Thank you!

  21. papa russ says

    Thanks for this wonderful recipe !! I have been injured recently and spending a lot of time at home…cooking (and cleaning the kitchen) has become very theraputic for me. I spent my youth living in Hawaii. Local kine grinds, much of which are a mixture of Japanese, Chinese, Philipino, Polonesian etc. were a way of life and greatly missed. Your recipes and others like you have given me the opportunity to finally cook what I have always loved. Thanks . … By the way..it turned out AWESOME !! or “ono” if you like. Aloha

  22. Anne and Deryck says

    This was just an awesome recipe – easy and fun to make, and the result is so good….
    Hoping there is cookbook coming out!
    Thanks

  23. Tina says

    This looks delicious!! I’ve made quite a few of your recipes for my family and we all have loved every single one of them (even the picky teenagers). I will be trying this one out this week.

    • Chungah says

      You can try an artificial sweetener but I cannot speak for how much this will change the overall taste/texture of the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *