Slow Cooker Beef and Broccoli

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 and the end result tastes just as good as (if not better than!) takeout.

This Slow Cooker Beef and Broccoli can be thrown together in minutes. The finished beef is so tender it literally melts in your mouth.

Who needs takeout when you can have this for dinner?

We love Chinese food but hate how fried it is, so this recipe is perfect because you get all the flavor without all the frying.

How to make Slow Cooker Beef and Broccoli:

  • After spraying your slow cooker with nonstick cooking spray (or using a slow cooker liner) place your sliced beef in the bottom.
  • In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves together. 
  • Pour over the beef strips in the crock pot 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.
  • Serve over hot, cooked rice.

Substitutions:

We get a lot of questions about substitutions for this recipe. Here’s what we would recommend:

  • Other cuts of meat (i.e. stew meat, steak strips, etc.)
  • Olive or avocado oil in place of sesame oil (the taste will change slightly, but it will work in a pinch)
  • Coconut aminos in place of soy sauce
  • Hot, cooked quinoa or brown rice in place of white rice

To make it ahead of time:

To prepare this dish ahead of time, we would recommend letting the beef marinade in the fridge in the beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves the night before.

Remove when ready to cook, spray (or line) slow cooker, then dump in your slow cooker, and cook according to the directions found in step 3 of the recipe below.

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.

To cook from frozen, add 1-2 hours cooking time.

Other copycat takeout recipes to try:

Serves: 4-5

Slow Cooker Beef and Broccoli

This Slow Cooker Beef and Broccoli can be thrown together in minutes. The finished beef is so tender it literally melts in your mouth. Who needs takeout when you can have this for dinner?

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 1-2 lbs boneless beef chuck roast (cut into thin strips)
  • 1 cup beef broth (I used reduced sodium)
  • 1/2 cup soy sauce (I used reduced sodium)
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3-4 cups fresh broccoli (cut into bite-sized pieces)
  • Hot cooked rice (could also use brown rice or quinoa)

Instructions

  1. Spray slow cooker with non-stick cooking spray.
  2. Place beef strips inside slow cooker.
  3. In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves together. Pour over the beef strips in the crock pot and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
  4. 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.
  5. Stir, then serve over hot rice.
Cuisine: Chinese | Recipe Type: Main Dish
7.8.0.1
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Comment on this Recipe

18 Responses to “Slow Cooker Beef and Broccoli”

    • 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.
  1. 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.

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