All the deliciousness of Chinese takeout but made at home! We love this Slow Cooker Beef and Broccoli because it takes just minutes to throw together this Chinese Beef and Broccoli, and it 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. This recipe is filled with delicious, tender beef, broccoli, and a homemade beef and broccoli sauce.
If this is your first time making this great beef recipe, another awesome thing is that you can make it by slow cooking the ingredients or freezing everything for the next time you want to enjoy Chinese food at home, without needing to go to a Chinese restaurant.
About this recipe:
The awesome thing about this slow cooker beef recipe is that you won’t even need to run to the grocery store. All you need are a few pantry staples to make this delicious meal to satisfy the need for Chinese food.
Can I Use Frozen Broccoli In This Recipe?
Yes, you could put the frozen broccoli right into the crock pot with an hour left to cook to allow the broccoli to have time to thaw and heat up.
Expert Tips:
- Buy beef stew chunks to cut down on prep time
- Thicken the sauce with a cornstarch slurry
- Double this recipe and freeze half of it
Rice to serve with beef and broccoli florets?
Choose your favorite, we’ve tried it with brown rice, white rice, jasmine rice, and even cauliflower rice! All of it is delicious with this easy dinner recipe.
Slow Cooker Beef and Broccoli Recipe
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 teaspoon 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
Nutrition
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.Storage Instructions:
Fridge: 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.
Freezer 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.
Hi there… I just (re)found your page! Love it!
Do you think you could do this as a freezer meal, minus the cornstarch and broccoli… just add those in on day of cooking?
Thank you
Kelli
Made this tonight for dinner and it was a hit with the family. It has a very nice flavor and made plenty of gravy.The only change I made was to add onions to mine. This is a recipe that I will definitely make again.
Made this for dinner – it was easy and delicious! Thanks for another great recipe!
Would stew meat work for this recipe? Sounds delicious
We have only used the Beef Chuck Roast, but I think Stew meat would work well too! Let us know!!
Typo: Place beef strips inside slow-cooker.
(You wrote “instead slow cooker!”)
I thought Chinese Restaurants used a wok and sesame oil, not deep frying!)
This sounds like what we order at the restaurant!
Very nice to know what is in the recipe!
Thanks for giving us a heads up on the typo. We fixed the recipe! 🙂
I don’t have sesame oil, could I just go without it or use olive oil?
You should be ok without it. The sesame oil does add extra flavor though.
Kelli,
I have a similar recipe on my meal plan service. My subscribers insist on freezer to slow cooker meals so I have tested your idea! Directions call to put everything but broccoli and corn starch into a freezer bag. I will note that my recipe calls for frozen broccoli florets that thaw on the counter while the slow cooker does its job.
Another note would be to add an hour of cooking time if the freezer bag of ingredients is not completely thawed (my instructions call for defrosting in refrigerator for 12-24 hours).
Otherwise, follow the recipe! It works. I wouldn’t go so far as to say it tastes like take-out chinese, but it is a fabulous family dinner in its own right.
LOVE your recipes!!! My family has enjoyed several of them. I also love how you have made available the nutritional information. Just curious on this recipe. I’m finding the WW point value to be awfully high. A serving of Panda Express Beef Broccoli is only 3 points for 5.4 ounce serving. This recipe is figuring out as 20 points. Hoping maybe this is a mistake.
Thanks Tiffany. We’ll look into this and see if any adjustments need to be made.
Could this be put together the nite before minus broccoli?
You could totally add the first 6 ingredients together the night before, then in the morning just place in the slow cooker and continue with step number 3 in the directions. That would save some time in the morning.
Thank you. I am making it for tomorrow nite and thought it might be nice to get some of it prepared tonite.
My son is allergic to soy. Is there something that could be used as an alternative to the soy sauce?
We found this recipe on All Recipes that makes a great substitute for Soy Sauce. http://allrecipes.com/recipe/92873/soy-sauce-substitute/
Tried this and loved it! I also added onions as I do to just about everything!
Delicious and will make again. Thanks!
Could this be done in the instant pot? How would the cooking time vary?
Here is some information on converting slow cooker recipes into intant pot recipes. Hope this helps.
https://www.tasteofhome.com/article/how-to-convert-slow-cooker-recipes-for-instant-pot/
Do you provide nutritional information for all of your recipes? My husband had a heart attack so we need that information. Your recipes all look wonderful.
Hi Dottie, We used to have most of the nutritional information on our recipes, but when we switched over our site, we lost a lot of them. I will try to get the nutrition button on this recipe soon. When you scroll down to the bottom it will say “Get Nutrition Info” in a box and you just click on it. When you see the button you know it has been done. I’ll turn it in today. Thanks for your patience.
Would in high for 4 hrs work??
It should work, but your meat will be so tender if you do “low and slow”.
I just entered this recipe into my “Lose It” app and it’s saying it is 934 calories per serving. I’m wondering why the 2 are so different. I double checked that everything imported correctly. Help! This looks great but I need it to work with my macros. Ty 😊