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.
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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?
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.
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?
I do not recommend using more cornstarch. You can always add more sauce on top to help with the dryness.
I pinned this a while ago and decided to make it for dinner tonight. It was sooo delicious! Thanks for sharing the recipe!
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!
I so love take-out recipes that you can accomplish at home. Pinning this winner of a recipe! Thanks for the inspiration!
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.
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).
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.
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!
🙂
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.
You’ve totally convinced me I can do so much more with my slow cooker than just pulled pork!
You are amazing and this dish looks just the same. Pinning and needing to put this on our weekly menu pronto!
Hahaha the most emphatic text ever, it must be good!
Dude, I need this! Seriously this recipe looks amazing, and it doesn’t get much easier than the slow cooker. Pinned.
The beef looks soooo tender! Delicious 🙂
Lol love Jason’s response. Beef & broccoli is my go-to take out pick but yours looks so much better!
Over the top delicious!
Looks wonderful. I’ll have to try the slow cooker for this.
Love slow-cooker recipes that are just dump-stir-serve. I can see why Jason went gaga over this!
Thank you for living up to your blog name…every single recipe I’ve made of yours is truly DAMN DELICIOUS!!
Can’t wait to cook this one for my hubs! 🙂
This looks amazing! Bookmarking for later! 🙂
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 🙂
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! 🙂