Slow Cooker Beef and Broccoli

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!

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!


  • 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

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


  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

  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 😀 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 :)

      • says

        Thank you for doing this. I’d gotten in the practice of doubling most site’s recipes for “four servings” because those four people must weigh ninety pounds and have no appetites. When I double yours I have an extra meal made ahead to freeze and break out at a later date.

  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 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!

  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.

  24. Julia S says

    Has anyone tried freezing this? I loved this recipe and want to make some for my sister in law who is pregnant and craving Chinese food so she can have this in her freezer! Do you think this would freeze well?

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

  25. Elizabeth says

    I made this recipe for my boyfriend and it came out pretty well. My only problem was that the liquid didn’t thicken when I added the cornstarch. Cornstarch has to get pretty hot, like boiling hot to thicken. The low setting of a crock pot doesn’t get hot enough to thicken the cornstarch. I ended up ladling out the liquid and bringing it to a boil in a sauce pan, then I added it back into the crock pot. If I make this again I will do the same thing and probably discard some of the liquid or add more cornstarch, as the sauce didn’t really thicken up enough.

    • Chungah says

      Elizabeth, you are completely right – you need a rolling boil to get that heavy thickness from cornstarch, which is not something you can get from the low setting of a slow cooker. That is why I stated on “high heat” for those additional 30 minutes. But nonetheless, that heavy thickness is not really necessary in a dish like this. You can certainly ladle out the sauce to a saucepan and go from there but that really defeats the purpose of such an easy slow cooker recipe like this one!

  26. Jessica says

    Thank you! Amazing as always! I have yet to try a recipe off of your site that me and my family didn’t love! I’m going to have to add this one to the rotation :-)

  27. Kairia says

    I came across this recipe on Pinterest and it looked so simple I thought it would be a good meal to try on a work night. My boyfriend made it last night and it turned out perfect. This is definitely going to be a staple in the house, especially since our vegetable intake has been pretty poor as of late.

  28. Makena says

    Dude, I made this with “stew meat” because that’s all I had. I’d prefer to use chuck roast but the recipe came out delicious despite the substitute. Hurray! Thank-you for this recipe!
    I adjusted the cooking time because of the type of meat to 4 hours low on crock pot.
    I used frozen broccoli & waited until the last hour to add in. I recommend adding an extra TSP of cornstarch if using frozen broccoli due to extra water. My family enjoyed it.
    When I need dinner ideas, I pull up your blog for inspiration. You’re awesome :)

    • Janelle says

      You just saved my bacon, Makena! Stewing beet was bought instead of chuck roast and so I was super upset I wouldn’t be able to make it, but I saw your comment and I’m letting it cook 4 hours now. I hope it comes out ok, but thanks to your comment I didn’t lose hope!

  29. Katie says

    This looked amazing and I was so eager to try it. Unfortunately, even though I followed the recipe exactly, the beef was nowhere near done after 2 hours. It took another 2 hours on high heat for it to be cooked. I don’t understand how the short cooking time on low worked for so many others–maybe my Crock Pot is different? The end result was still good, but I had to put it in the fridge for the next day as it was way past our dinner hour by the time it was done!

    • Chungah says

      That’s really strange because with 4 hours of cooking on high heat, the meat would have been way overcooked. What kind of meat was used and was it thinly sliced as directed in the recipe?

  30. Tari says

    Wow! Jason was absolutely right! I tried this and it is better than our favorite take-out place. I loved the cooking time tip as it made for tender little bites of meat. There is no other word to describe the sauce but “phenomenal”. Girl… you are amazing!

  31. TX Lexy says

    Is it totally wrong to ask if I could cook it on high for one hour-ish, instead of low for 90 mins? Would that work?

  32. Linsey says

    Looks amazing! This will be my first crock pot adventure and I can’t wait! The hubs loves spicy food, how would you add some heat to this dish?

  33. Kelly says

    Okay, this was SO GOOD. I used stewing beef instead and put it in for a lot longer (about 6 hours), and then put in fresh broccoli instead of frozen and just cooked it for a little bit less. Probably the best Asian-style food I’ve ever made at home. Thanks for the recipe!

  34. Carol says

    I love your site! Just got married and your site has helped me make dinner every night. I noticed you also have another recipe for beef & broccoli. Do you have a preference? The slow-cooker version or the stir-fry version? Also I noticed this one uses beef stock and the other one uses chicken stock. Does it matter which stock we use? Thank you!

    • Chungah says

      Carol, congrats on becoming a newlywed! As for the two recipes – I honestly love both of them, but I prefer the slow cooker version just a little bit more. The meat comes out unbelievably tender, and I love having any excuse to use my crockpot. As for the stock, you can really use either of them, or what you have on hand. I hope that helps!

  35. says

    Dude! Dude man! Made this tonight and increased the ingredients and time by 50%… It.Was.Phenom!!! This is our favorite take-out dish and aside from having to cut the meat up (I asked if the butcher would – but alas, no.) It could not have been easier. It was a ‘wish I had 2 stomach’s’ meal. Thank you!!

  36. Kevin Brearey says

    Just got done making this. All I can say is WOW! Really simple and it tastes so good! This is going to be in my regular rotation of meals! Thanks so much for this!

  37. JC says

    Excellent! I often stir fry but this allowed me to start in the morning and come home to a pre-cooked meal and the vegetables were not overcooked. I added bell peppers and goma, and I used mirin instead of sugar in order to cut down on carbs. Using frozen vegetables is a huge added convenience. It was tasty with a bit of a bite. I’ll be making this again, but with more seseme oil or sriracha for more of a bite.
    BTW, Do you have any variations on a recipe that I know as “pak kui” (phonetic spelling) that is basically stir-fried pork and pineapple with edamame, shoyu, and cornstarch? I learned it as a Japanese recipe. There must be a slow cooker version of this recipe. Thank you very much.

  38. Monica says

    I must make a comment because this dish was so delicious and tasty.

    I’m a white girl married to a Korean. I made this dish for my family and my in-laws for the Chinese New Years. I’m a decent cook, but not confident with my Asian cooking for my in-laws. I wanted beef and broccoli and stumbled upon this one. It looked good, and had so many positive reviews so I figured I try it. First, my 5 year old, asked “why is this so good!?” Then, my mother in law said it was very good; it reminded her of Korean bulgogi (which this dish taste similar to it). But my father in law, who is a very picky eater, asked for seconds.

    I followed the recipe exactly, slow cooker for only two hours. The beef was very tender, and the sauce had just the right amount of soy, oyster sauce, and sweetness. Thanks for a great recipe. I’m sure I’ll using it again. I look forward to trying your other recipes.

  39. Jacquline says

    This was fantastic! I loaded it down with lots of broccoli and carrot chips I made with the mandolin slicer. Thanks for the many wonderful recipes.

  40. April says

    Hi! I am a cooking beginner and do not have a slow cooker at the moment. Would it make much of a difference to do this in a pot or pan?

  41. Sam D says

    OBSESSED! My husband and I LOVE this meal. We make it at least once a month. I don’t change anything about the recipe and serve it over brown rice! Although I have made this with chicken, too and it’s excellent! So good!! Thank you!!

  42. Stef says

    I made this today and it was delicious! I added a red and yellow pepper since I forgot about the giant bag of peppers I bought at Costco. I also made 50% more of the sauce since I hate it when some recipes don’t make enough, especially for a slow cooker. Can’t wait to eat more tomorrow!

  43. Vicki says

    Hi there, I’m new to your site but I am simply drooling to make a good number of your recipes. I am a huge fan of crockpot/slow cooker cooking.

    Can you do this as chicken and broccoli simply by substituting boneless, skinless chicken breasts and chicken broth (and obviously adjusting the cooking time)?

  44. Diana says

    Would it be possible to substitute fish sauce for the oyster sauce? I’m having trouble finding one that doesn’t have wheat in it (gluten intolerant).

    • Chungah says

      You can certainly try substituting fish sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

  45. Elizabeth says

    Hi there! I plan on cooking this tonight but I was wondering if it was possible to not use the oyster sauce and if it will make a big difference without it?

    • Chungah says

      You can certainly try omitting the oyster sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Omitting an ingredient may also result in a mediocre outcome.

    • Chungah says

      Melinda, the addition of broccoli is indicated in the recipe:

      Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.

  46. J3 says

    Just tried making this. Unfortunately the brocolli ended up too soft and smushy – no more crunch left after the 30mins on medium high heat. (I did not stir it).

    I suggest maybe the brocolli be added only in the last 10 minutes.

  47. Chris says

    This recipe is no joke! I whupped it up for the first time on the eve of this past Easter. It fed 3 adults and 3 sugar addled kids (one of the kids even had seconds). It got rave reviews all around. I made it for a second time for myself and fired up some white boy bachelor style burritos with this recipe’s ingredients and some brown rice. Damn delicious for sure!

    • Chungah says

      Julie, unfortunately, without further recipe testing, I cannot advise on how this will alter the taste/texture of the overall dish. Please use your best judgment.

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