All the deliciousness of Chinese takeout without being fried. We love this Slow Cooker Beef and Broccoli because it takes just minutes to throw together this version of Chinese Beef and Broccoli tastes just as good as (if not better than!) takeout.
If you have busy weeknights like us, you need to make our Slow cooker Beef and Broccoli recipe. You can enjoy this recipe that is filled with delicious tender beef, broccoli, and a delicious beef and broccoli sauce.
What is nice about this slow cooker beef recipe is that you won’t even need to run to the grocery store since you can make this delicious meal with pantry ingredients to satisfy your need for Chinese food.
If this is your first time making this great recipe, another awesome thing is that you can make this by slow cooking the ingredients or freezing everything for the next time you want to eat Chinese but avoid Chinese restaurants.
Ingredient Notes
- Boneless beef chuck roast or flank steak cut of beef (cut into thin strips)
- Beef broth (I used reduced sodium)
- Low sodium soy sauce (this can be substituted with coconut aminos)
- Brown sugar
- Sesame oil
- Minced garlic
- Cornstarch
- Cold water
- Fresh broccoli florets or thawed frozen broccoli (cut into bite-size pieces)
- Cooked rice (choose your favorite, we’ve tried it with brown rice, white rice, jasmine rice, and even cauliflower rice)
How to make Slow Cooker Beef and Broccoli Recipe:
- Spray the slow cooker with non-stick cooking spray.
- Place beef strips inside the slow cooker.
- In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic together. Pour over the beef strips in the slow cooker and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
- In a small bowl, mix together cornstarch and cold water to create a cornstarch slurry. Mix it in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker with the tender beef, put the lid back on, and cook for an additional 30 minutes on high heat.
- Stir well and serve over hot cooked rice, and top with some fresh chopped green onions and sesame seeds if you’d like!
Storing and Other Tips
If you have leftovers that you want to keep until the next day or two, be sure to store the broccoli dish and its delicious sauce in an airtight container in the fridge for up to 4 days for the best results.
Turn it into a crockpot beef freezer meal with these easy steps:
- In a freezer-safe gallon-size Ziploc bag, place beef strips, beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves. Seal and freeze for up to 30 days.
- Before cooking, let thaw in the refrigerator for 24 hours, then cook according to the directions found in step 3 of the recipe below.
- To cook from frozen, add 1-2 hours of cooking time.
Serving Suggestions
- Garlic Roasted Potatoes Recipe
- Slow Cooker Creamed Corn Recipe
- Mom’s Cheese Potatoes Recipe
- Classic Green Bean Casserole Recipe
Slow Cooker Beef and Broccoli
We love this Slow Cooker Beef and Broccoli because it takes just minutes to throw together this version of Chinese Beef and Broccoli tastes just as good as (if not better than) takeout.
Serving servings
Ingredients
- 2 pounds Boneless beef chuck roast, (cut into thin strips)
- 1 cup beef broth, (I used reduced sodium)
- ½ cup soy sauce, (I used reduced sodium)
- ⅓ cup brown sugar
- 1 Tablespoon sesame oil
- 3 teaspoons minced garlic
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 4 cups fresh broccoli, (cut into bite size pieces)
- 2 cups cooked rice
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place beef strips inside slow cooker.
- In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic together. Pour over the beef strips in the slow cooker and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
- In a small bowl, mix together cornstarch and cold water. Mix in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker, put the lid back on, and cook for an additional 30 minutes on high heat.
- Stir well and serve over hot cooked rice.
Notes
TO MAKE AS A FREEZER MEAL:
In a freezer-safe gallon-size ziploc bag, place beef strips, beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves. Seal and freeze for up to 30 days.
Before cooking, let thaw in the refrigerator for 24 hours, then cook according to the directions found in step 3 of the recipe below.
Nutrition
Calories: 546 kcal · Carbohydrates: 42 g · Protein: 42 g · Fat: 24 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 125 mg · Sodium: 1651 mg · Potassium: 956 mg · Fiber: 2 g · Sugar: 16 g · Vitamin A: 477 IU · Vitamin C: 66 mg · Calcium: 94 mg · Iron: 5 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews