Skip the takeout and let your slow cooker whip up tender beef and broccoli that’s big on flavor and easy on effort!
As much as I love Chinese food and the convenience of ordering takeout whenever I’m craving one of my favorite dishes, I have found even greater joy in preparing these meals myself. One of the easiest Chinese dishes to make at home is beef and broccoli. It gets even easier to prepare when you use a slow cooker. You just have to pour the sauce over the meat, let the slow cooker get to work, and then remember to put the broccoli in 30 minutes before dinner time. You lose some of the spontaneity of ordering takeout, but everything else you love about beef and broccoli is there with the home-cooked version.
The taste, in particular, of slow cooker beef and broccoli is incredible. The beef, cut into thin strips, could not be more tender after a few hours of cooking and soaking in a sauce that includes sesame oil, garlic, and brown sugar. That mixture creates a rich assortment of flavors coating pieces of beef that practically melt in your mouth. It’s sweet and savory at the same time with the broccoli also adding its own unique flavor and texture for a well-balanced and delicious meal.
Is Slow Cooker Beef And Broccoli Healthy?
Broccoli contains a host of nutrients such as magnesium and vitamin C, while the beef, of course, provides a source of protein and iron. The recipe also calls for low-sodium soy sauce to keep the salt levels to a minimum. That said, while healthier than the takeout equivalent, this meal is still fairly high in fat and salt so should be eaten in moderation.
Flavor And Presentation
There are a few things you can do to enhance the flavor—as well as the presentation —of slow cooker beef and broccoli. One thing I would suggest is to garnish with toasted sesame seeds and green onions. They add to the appearance and provide a little extra flavor. You can also adjust the flavor profile based on whether you like it sweeter or spicier. Using more or less brown sugar than the recipe suggests can make the dish more or less sweet. Adding chili flakes or red pepper flakes (no more than a teaspoon) can also give this beef and broccoli a little more kick.
How to make ahead and store
To make beef and broccoli in advance, you can place the beef and the ingredients in the sauce in a ziplock freezer bag and freeze it for up to 30 days. Allow the bag 24 hours to thaw before cooking. Store cooled leftovers in an airtight container in the fridge for up to 3 days; reheat in the slow cooker.
Serving Suggestions
This beef and broccoli is traditionally served on a bed of white rice. Personally, I prefer Coconut Rice, although Cilantro-Lime Rice or Cilantro-Lime Cauliflower Rice works just as well. Of course, some people prefer noodles over rice. If that’s the case, Soba Noodles or even Thai Noodles will go well with beef and broccoli. Finally, since you’re probably making beef and broccoli instead of ordering takeout, it’ll help if you know how to make Chinese appetizers like Air-Fryer Egg Rolls or Spring Rolls at home too!
Ingredients
- 1 1/4 cups beef broth
- 1/3 cup low-sodium soy sauce
- 5 tablespoons dark brown sugar
- 4 teaspoons sesame oil
- 4 cloves garlic minced
- 1 1/2 pounds beef chuck roast sliced into thin strips
- 2 1/2 tablespoons cornstarch
- 3 cups frozen broccoli florets
- Cooked white rice for serving (optional)
Instructions
- In a mixing bowl, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic.
- Place the beef strips in the slow cooker and pour the mixed sauce over them, ensuring they are well coated.
- Cover the slow cooker and set to cook on low for 4-6 hours.
- Mix cornstarch with 1/4 cup of water and stir into the slow cooker. Add the frozen broccoli florets and cook for an additional 30 minutes.
- Serve the beef and broccoli hot over cooked white rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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