Slow Cooker Beef and Broccoli
Easy slow cooker beef and broccoli recipe, homemade with simple ingredients. Tender beef cubes are coated in Asian sauce of soy, sesame, ginger, garlic.
This is a classic recipe and one that everyone seems to enjoy. The best part-my favorite part-is that it is easy and quick. Even if you are making it for the first time, you can easily do it as a weekday meal in no time at all. If you like this recipe, I suggest also trying my Slow Cooker Asian Chicken and Slow Cooker Orange Chicken.
How to make slow cooker beef and broccoli recipe from scratch?
- Mix together– Beef, broth, soy sauce, brown sugar, sesame oil, salt, pepper, ginger, garlic, and Sriracha sauce in a large crockpot.
- Cover and cook– For 3 hours on high heat until meat is cooked through.
- Transfer– 1/3 cup of the sauce from the crockpot into a small mixing bowl.
- Whisk– In cornstarch until smooth.
- Pour– Cornstarch slurry in the crockpot and mix until evenly combined.
- Add- In broccoli.
- Cover and cook– An additional 30 minutes.
- Garnish– With sesame seeds and enjoy!
Easy Chinese beef and broccoli sauce (Brown Sauce)
This simple recipe is made by combining the following ingredients:
- Beef broth- Makes up the bulk of the sauce.
- Soy sauce- Make sure it is low sodium.
- Brown sugar- To add sweetness.
- Sesame oil- Gives it that classic Asian food taste.
- Salt and pepper- To taste as desired.
- Ginger- Freshly grated and adjusted according to preference.
- Garlic- Use a few fragrant, finely minced cloves.
- Sriracha sauce- For some added spice.
- Cornstarch Slurry– To thicken the sauce.
What to serve with crockpot beef broccoli?
This is traditionally served over rice–
- White rice, like Jasmine
- Cauliflower rice
- Cilantro lime rice
- Rice cooked in beef broth
- Brown Rice
- Fried Rice
- Sticky Rice
You can also serve with various noodles–
- Romen noodles
- Chow mein
- Low mein
- For a low calorie, healthy option you could even use zucchini noodles or spaghetti squash
As a side dish, add in a salad, such as an Asian slaw or Oriental leafy green salads.
- Ground beef and broccoli- Using ground beef is a cheaper option and many will have it on hand already in a pinch. I suggest browning the ground beef before adding it to the crockpot for more flavor and better texture as well as to ensure it is cooked thoroughly.
- Steak and broccoli- You can also use steak, cut into small chunks, as a substitute to add a little different flavor and texture to the meal.
- Add other vegetables– Such as bell peppers, shredded carrots, onions, cauliflower, snow peas, baby corn, or water chestnuts.
- Other Topping/ Garnish options– Besides sesame seeds, you can also use other seeds, such as toasted pumpkin seeds or even sunflower seeds. Other options include green onions, sautéed peppers and onions, sweet basil, or Cilantro.
- Stir fry in nonstick pan on stovetop– For a quicker meal that will be cooked in about 30 minutes, sauce ingredients over medium high heat on the stovetop.
Tips and techniques
- How to thicken sauce?– Simply use the cornstarch slurry mentioned in the recipe card.
- How to make sauce thinner?– Add more beef broth or water until it reached the desired consistency.
- Fresh vs. Frozen vegetables– I highly recommend frozen because they are already partially softened and cook quicker. Plus it is more convenient and less work for you!
- Don’t add broccoli in the beginning– Because it will become too soft and soggy and fall apart, so be sure to add it at the end, according to recipe card.
- Don’t sprinkle cornstarch– You must make a slurry, because otherwise powdery lumps will form and you will get pockets of unmixed cornstarch.
- Sauce thickens as it cools– So don’t add more cornstarch or else the sauce will become too thick.
Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days, then reheated in the microwave or on the stovetop.
Freezer- Allow to cool completely, then store in a sealed container for up to 1 month. Thaw in fridge and warm in microwave.
More slow cooker asian recipes
Slow Cooker Beef and Broccoli
- 1.5 pounds Boneless beef, Cut into 1.5 inch cubes
- 1 cup Beef broth, Low sodium
- 1/4 cup Soy sauce, Low sodium
- 1/4 cup Brown sugar
- 1 tbsp Sesame oil
- Salt, To taste
- Pepper, To taste
- 1-2 tsp Ginger, Freshly grated, Adjust according to your preference
- 2 cloves Garlic, Finely minced
- 1 tbsp Sriracha sauce
- 2 tbsp Cornstarch
- 2 cups Broccoli florets, Frozen
- 1 tsp Sesame seeds, Toastes, For garnish
- Add the beef, broth, soy sauce, brown sugar, sesame oil, salt, pepper, ginger, garlic, Sriracha sauce in a a large crockpot (6 quart or larger).
- Mix until combined.
- Cover and cook for 3 hours on high heat or 5 hours on low heat until meat is tender and cooked through.
- Transfer 1/3 cup of the sauce from the crockpot into a small mixing bowl.
- Add cornstarch and whisk it together until smooth.
- Pour this cornstarch slurry in the crockpot and mix until evenly combined.
- Mix in broccoli.
- Cover and cook for 30 minutes to thicken sauce and to soften the broccoli.
- Garnish with sesame seeds and enjoy!
- Read all my tips above.
- The sauce thickens further as it cools.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and can be reheated in the microwave or stovetop.