Make one of your Chinese Take-Out Favorites at home! This Slow Cooker Beef and Broccoli is so full of flavor tender and delicious.
There is a peace of mind that comes from crock pot or slow cooker recipes, because you always know what you are having for dinner hours before dinner time. It takes the panic and rush out of that bewitching hour when everyone is home and hungry. This crock pot beef and broccoli recipe could not be more easy, or more delicious! The slow cooker does all the work and the beef is tender and so flavorful. This recipe is also a great way to use up leftover grilled steak. The slow cooker cook time changes using left over steak, but it’s still so tender and flavorful.
What you’ll need to make Slow Cooker Beef and Broccoli:
- boneless sirloin steak or beef chuck roast
- Better Than Bouillon
- soy sauce
- brown sugar
- sesame oil
- minced garlic
- fresh broccoli
- white rice
How to make Slow Cooker Beef and Broccoli:
- Make a sauce: Inside the warming pot of your crockpot whisk together the 1 cup of water, beef flavor, soy sauce, brown sugar, sesame oil and minced garlic.
- Add your beef: Add the slices of beef into the liquid and toss them around to coat them in the sauce. Cover with a lid and cook on low for 5 hours.
- Thicken your sauce: When the beef is ready, whisk together the cornstarch with the 1/4 cup water in a small bowl. Pour this mixture into the crock pot and gently stir to combine it with the sauce.
- Add broccoli: Add the bitesize broccoli florets to the top. Cover with the lid and continue to cook for 30 minutes for the broccoli to steam and the sauce will thicken.
- Serve: Serve over steamed white rice.
How to store Slow Cooker Beef and Broccoli:
If you have leftover Beef and Broccoli you can store it in the fridge for 3 to 5 days.
Can you freeze beef and broccoli:
Once cooked, you can freeze this recipe. I like to think of it as a premade freezer meal that you might buy in the freezer section at the grocery store. Freeze in small portions with rice, cooked beef and broccoli. The rule is to let the cooked food come to room temp before adding it to freezer safe containers. Once frozen, it will keep in your freezer for up to two months. Microwave for 1-2 minutes to warm up.
Should you use frozen or fresh broccoli for this recipe?
Fresh! …Always! There is something that happens to broccoli when it’s frozen, the texture changes, and it’s not good. Because broccoli is so easy to find in the produce section year round, and it’s not that hard to chop up a few heads of fresh broccoli into bite size florets, I always choose fresh over frozen when it comes to broccoli. You might feel like buying frozen broccoli florets is a short cut, but the end result is so much better when you opt for fresh broccoli.
Should you cook your beef before putting it in the slow cooker?
The easy thing about this recipe is that you do not need to cook your meat at all before cooking in the slow cooker. Just let it cook low and slow throughout the day!
What to serve with Beef and Broccoli:
If you are feeling adventurous and want more Asian inspired recipes to serve along side this, here are some of our favorite recipes to add:
Slow Cooker Beef and Broccoli
Let your slow cooker do all the work for this delicious Beef and Broccoli recipe. One of our Chinese Food Take Out favorites to make at home.
- 2 lbs. sirloin steak or boneless beef chuck roast sliced thin
- 1 teaspoon Better Than Bouillon beef flavor
- 1 1/4 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 4 tablespoons cornstarch
- 3 heads fresh broccoli cut into bitesize florets
- white rice rinsed and steamed
Inside the warming pot of your crockpot whisk together the 1 cup of water, beef flavor, soy sauce, brown sugar, sesame oil and minced garlic.
Add the slices of beef into the liquid and toss them around to coat them in the sauce. Cover with a lid and cook on low for 5 hours.
When the beef is ready, whisk together the cornstarch with the 1/4 cup water in a small bowl. Pour this mixture into the crock pot and gently stir to combine it with the sauce.
Add the bitesize broccoli florets to the top. Cover with the lid and continue to cook for 30 minutes for the broccoli to steam and the sauce will thicken.
Serve over steamed white rice.
*This recipe is also a great way to use up leftover cooked steak from the night before. Adjust the cook time for precooked steak
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More Chinese Take Out Favorites we LOVE to make at home:
That’s it! It’s so delicious! Now I want another crock pot. I think it would be fun to serve up a bunch of Chinese Food Favorites and have a few crock pots out keeping everything warm. What’s your favorite Chinese Food Take out thing to order?
Leave a Comment