Go Back
Slow cooker beef and broccoli served over white rice with sesame seeds and green onions

Slow Cooker Beef and Broccoli

Melt-in-your-mouth tender beef slow-cooked in a rich garlic soy sauce with crisp broccoli florets. Better than takeout with only 20 minutes of prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless beef chuck roast cut into 1/4-inch strips against the grain
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup dark brown sugar reduce to 1/4 cup for less sweetness
  • 1 tbsp sesame oil
  • 3 tsp minced garlic about 3 fresh cloves
  • 2 tbsp cornstarch
  • 12 oz frozen broccoli florets about 3 cups

Equipment

  • 4-7-quart slow cooker
  • Medium mixing bowl
  • whisk
  • Small bowl for cornstarch slurry

Method
 

  1. Whisk the beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic together in a medium bowl until fully combined.
  2. Add the beef strips to the bottom of a 4 to 7-quart slow cooker. Pour the sauce over and toss to coat the meat.
  3. Cook on LOW for 2.5 to 3.5 hours.
  4. About 1 hour before the end of cooking, remove 1/4 cup of the liquid and whisk it with the 2 tablespoons of cornstarch in a small bowl. Stir slowly back into the slow cooker.
  5. In the final 30 minutes, add the frozen broccoli florets and stir to incorporate. Cover and finish cooking. For softer broccoli, add with 45 to 60 minutes remaining.
  6. Garnish with sliced green onions and sesame seeds if desired. Serve hot over white rice.

Notes

Pro tip: Brown the beef in a skillet for 4 to 5 minutes before slow cooking for extra flavor. Reduce total cook time by about 1 hour. For spicy version, add 1/2 tsp red pepper flakes to the sauce. Stores in the fridge up to 5 days or freezer up to 3 months.
QR Code linking back to recipe