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Slow Cooker Beef & Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 82 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Chinese-American

Description

This Slow Cooker Beef & Broccoli recipe offers a delicious and easy way to enjoy a classic Chinese takeout favorite right at home. Tender strips of beef chuck roast are slowly cooked in a savory, slightly sweet sauce made from low-sodium beef broth, soy sauce, dark brown sugar, sesame oil, and garlic. Frozen broccoli florets are added towards the end to achieve a crisp-tender texture. This comforting dish is perfect for busy weeknights and serves six people, pairing wonderfully with white rice.

Ingredients

Beef and Sauce

  • 1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
  • 1 cup low-sodium beef broth
  • ½ cup low-sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tablespoon sesame oil
  • 3 teaspoons minced garlic (about 3 cloves)
  • 2 tablespoons cornstarch

Vegetables

  • 1 (12-ounce) bag frozen broccoli florets (about 3 cups)
  • Optional: Green onions and sesame seeds for garnish

Instructions

  1. Make the sauce: In a medium bowl, whisk together 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic until fully combined.
  2. Add beef and sauce to slow cooker: Place 1 ½ pounds of beef chuck roast strips into a 4-7 quart slow cooker and pour the prepared sauce over the meat. Toss everything gently to ensure the beef is thoroughly coated in the sauce.
  3. Slow cook the beef: Cover the slow cooker and cook on LOW for 2.5 to 3.5 hours, allowing the beef to become tender and flavors to meld.
  4. Thicken the sauce: About one hour before the beef finishes cooking, remove ¼ cup of the cooking liquid from the slow cooker and whisk it together with 2 tablespoons of cornstarch in a small bowl until smooth. Gradually stir this mixture back into the slow cooker to thicken the sauce.
  5. Add broccoli: During the final 30 minutes of cooking, add the frozen broccoli florets to the slow cooker and stir to combine. Cover and continue to cook, allowing the broccoli to become crisp-tender. For softer broccoli, either thaw before adding or add earlier—45 minutes to 1 hour before the finish time.
  6. Serve: Once the broccoli is cooked to your liking, garnish the dish with chopped green onions and sesame seeds if desired, and serve hot with white rice.

Notes

  • Using low-sodium soy sauce and beef broth helps control the saltiness of the dish.
  • Adjust the broccoli cooking time based on your texture preference: add frozen for crisp-tender or thaw/add earlier for softer florets.
  • Garnish options like green onions and sesame seeds add fresh flavor and visual appeal but are optional.
  • Serve with steamed white rice or noodles to make it a complete meal.
  • For a thicker sauce, you can increase the cornstarch slurry to 3 tablespoons if desired.

Find it online: https://dishmelt.com/slow-cooker-beef-and-broccoli-recipe/