Slow Cooker Beef and Broccoli
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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.
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!
Slow Cooker Beef and Broccoli
Ingredients
- 1 cup beef broth
- ¼ cup reduced sodium soy sauce
- ¼ cup oyster sauce
- ¼ cup 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, brown sugar, sesame oil and garlic.
- Place beef into a 6-qt 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.
Did you make this recipe?
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Made this last night. SO good!
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I cant do any forms of sugar. Do you have something else to recommend instead of the sugar??
You can try an artificial sweetener but I cannot speak for how much this will change the overall taste/texture of the dish.
Cabin you use green peppers instead of broccoli? Like pepper steak?
Yes, absolutely! Although cooking time may have to be adjusted as needed.
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.
This was just an awesome recipe – easy and fun to make, and the result is so good….
Hoping there is cookbook coming out!
Thanks
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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
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!
If I were to double the entire recipe and I wanted pulled pork texture, would I set my crock pot for 8 hours?
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.
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?
Kate, feel free to omit the cornstarch.
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!
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.
I’m cooking a large family dinner and would like to double the recipe. Any idea if I need to up the cooking time?
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.
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.
How did u get it to thicken up? I followed everything n it’s runny:/
Feel free to add more cornstarch as needed until the desired consistency is reached.
I was going to use the frozen Broccoli florets. how much of the frozen should I use.
Anna, you can use the same amount as listed in the recipe.
Hi. Can I use frozen broccoli in place of fresh? That’s all I have in the house at this time.
Yes, that should work just fine. I recommend thawing prior to using.
Hi! Wondering if I can substitute regular brown sugar for the the granulated?
Yes, absolutely, although I do recommend using brown sugar for optimal results.
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?
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 🙂
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.
Made this for my hubby tonight and he loved it! Thanks for a great recipe!