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    🏠Home » Recipes » Chinese Recipes

    Crock Pot Beef and Broccoli

    May 8, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 13 Comments

    Recipe Table of Contents    
    4.29 from 7 votes

    Melt in your mouth tender beef and broccoli is an easy Chinese takeout at home recipe. With only ten minutes of preperation then simmer in your crock pot you have a great dinner the whole family will love.

    beef and broccoli with rice and toppings on blue plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐄🥦Ingredients
    • ❓FAQs
    • 📖Chinese Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Beef and broccoli is a popular dish we all love in every Chinese restaurant. But it is super easy to make at home with these simple step-by-step photo instructions.

    Google will give you lots of examples, most of which are nearly identical, but this Food.com Crock Pot Beef and Broccoli recipe will do as the inspiration piece.

    A few minor adjustments for more sauce, taste, and options.

    👨‍🍳How to make this recipe

    • Trim 1 to 1 ½ pound sirloin or other roast and slice across the grain.
    • In a larger crock pot, stir together the sauce ingredients.
    • Add the beef to the crock pot and cook on low for 5 hours.
    • At 5-hour, stir in the cornstarch slurry and the broccoli. Other ingredients may be added at this point.
    • Increase the crock pot to high and cook until the vegetables are tender—about 1 hour.
    • Serve over rice and garnish as you wish.

    🐄🥦Ingredients

    Beef

    The beef needs to have some marbling but is otherwise reasonably lean. Sirloin steak, chuck roast, or flank steak are good choices. Stew meat can be used if smaller cubes and will not be needed to be sliced.

    The most important thing for the meat is to cut your beef thinly across the grain—⅛ inch or a bit more is a good thickness. Your beef needs to be nicely trimmed so you don't have to pick out uneatable things.

    Broccoli

    Frozen broccoli florets will work fine. Frozen broccoli in the old days always came in a one-pound bag. Not any more. Most are 12 to 14 oz. But, with this dish, anywhere from 12 to 16 oz is just fine. There is no need to thaw the frozen broccoli before adding it to the crock pot.

    Fresh broccoli will work for this recipe, also. When cleaned and cut up, one medium to a large bunch of broccoli will produce approximately 3 cups.

    Sauce Ingredients

    This recipe uses a minimum number of ingredients for great flavor. The primary tastes are soy sauce, sesame oil, garlic, and crushed red pepper flakes.

    There is plenty of sodium in the soy sauce, so no salt is added. Low sodium soy sauce and beef broth are recommended to keep the sodium level reasonable.

    Additional Ingredients

    This is a great recipe to add other ingredients like a can of drained water chestnuts or some snap peas. Add them at the same time as the broccoli.

    ❓FAQs

    What size of Crock Pot to Use?

    This recipe fits in a 4-quart or larger crock pot. It might do ok in a 3 ½ quart, but that is marginal. Use at least 6 ½ quarts or a bigger slow cooker for a double batch.

    Crock pots can vary some, so the endpoint is when the vegetables are tender and not the time.

    How to make Beef and Broccoli gluten-free?

    One of the main ingredients, soy sauce, is made with soy and crushed wheat. So it is loaded with gluten.

    Japanese tamari is a perfect substitute for soy sauce. It is usually made with only fermented soy, but some traditional versions may have a small amount of wheat, so check the label.

    How to serve Beef and Broccoli?

    Usually over white rice, but cauliflower rice works well. Top with rice noodles, sliced green onion, or toasted sesame seeds.

    How to store Beef and Broccoli?

    Store airtight in the refrigerator for 3-4 days. It can also be frozen for 3-4 months.

    📖Chinese Recipes

    Sesame Pork Ribs in the Crock Pot

    Easy Fried Rice in 10 Minute

    Easy General Tso Chicken

    Crock Pot Honey Garlic Chicken Breast

    This recipe is listed in these categories. See them for more similar recipes.

    Chinese Recipes, Crock Pot Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    beef roast with ingredients for beef and broccoli

    No special sauces are needed.

    thinly sliced beef on red board

    Trim 1 to 1 ½ pound beef chuck roast or sirloin. Slice into ⅛ inch slices across the grain.

    pouring beef broth into crock pot with other ingredients

    In a larger crock pot (4 quarts or larger), add one 14 ounces can of low sodium beef broth, ½ cup low sodium soy sauce, ⅓ cup brown sugar, 1 tablespoon sesame oil, ¼ teaspoon crushed red pepper flakes, and 4 cloves crushed or minced garlic—mix well.

    adding sliced beef to the crock pot

    Add the beef to the crock pot and cook for 5 hours on low.

    pouring cornstarch slurry into crock pot

    At the 5-hour mark, mix two tablespoons of cornstarch with ¼ cup cold water in a small bowl until smooth. Pour the cornstarch mixture into the crock pot and mix well.

    adding frozen broccoli to crock pot

    Add about 2-3 cups of broccoli. You can add other vegetables at this point, also.

    beef and broccoli in ladle

    Increase crock pot to high and cook until the broccoli is tender before ending—about one hour but extend the cooking time if needed.

    beef and broccoli with rice on blue plate

    Serve over rice and garnish as you wish.

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    📝Recipe

    beef and broccoli with rice and toppings on blue plate

    Crock Pot Beef and Broccoli

    From Dan Mikesell AKA DrDan
    Melt in your mouth tender beef and broccoli is an easy Chinese takeout at home recipe. With only ten minutes of preparation then simmer in your crock pot you have a great dinner the whole family will love
    Tap to leave a Rating
    4.29 from 7 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 1 to 1 ½ pound beef roast - chuck or sirloin
    • 14 oz beef broth - low sodium
    • ½ cup soy sauce - low sodium
    • ⅓ cup brown sugar
    • 1 tablespoon sesame oil
    • ¼ teaspoon crushed red pepper - to taste
    • 4 cloves garlic
    • 2 tablespoons corn starch
    • 2-3 cups broccoli - frozen or fresh
    • 8 oz sliced water chestnuts - optional
    Prevent your screen from going dark

    Instructions

    • Trim 1 to 1 ½ pound beef chuck roast or sirloin. Slice into ⅛ inch slices across the grain.
      trimmed and sliced beef roast
    • In a larger crock pot (4 quarts or larger), add one 14 ounces can of low sodium beef broth, ½ cup low sodium soy sauce, ⅓ cup brown sugar, 1 tablespoon sesame oil, ¼ teaspoon crushed red pepper flakes, and 4 cloves crushed or minced garlic—mix well. Add the beef to the crock pot and cook for 5 hours on low.
      pouring beef broth into crock pot with other ingredients
    • Add the beef to the crock pot and cook on low for 5 hours.
      adding sliced beef to the crock pot
    • At the 5-hour mark, mix two tablespoons of cornstarch with ¼ cup cold water in a small bowl until smooth. Pour the cornstarch mixture into the crock pot and mix well.
      adding a corn starch slurry to the cooked meat
    • Add about 2-3 cups of broccoli. You can add other vegetables at this point, also.
      adding frozen broccoli to the cooked meat in the crock pot
    • Increase crock pot to high and cook until the broccoli is tender before ending—about one hour but extend the cooking time if needed.
      ladle of beef and broccoli
    • Serve over rice and garnish as you wish.
      beef and broccoli with rice and toppings on blue plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. You can use the beef you want, but I suggest a sirloin or chuck beef roast.
    2. Trim the beef well and cut across the grain about ⅛ inch thick. No more than ¼ inch, please.
    3. Use low sodium products since the sodium will get out of control here. Add more salt only if you need it.
    4. The crock pot size is bigger than it seems to need due to the volume of the broccoli when added. A 4 quart or larger crock pot works well, but it may fit in a 3 ½ quart size. A double recipe will squeeze into a 6 ½ quart size.
    5. Add other vegetables with the broccoli if you like. Drained sliced water chestnuts or snow peas are suggested.
    6. Top with rice noodles, toasted sesame seeds, or sliced green onions.
    7. Crock pots can vary some, so be sure the broccoli is tender before ending the cooking.
    8. Good refrigerated for 3-4 days or freeze for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Crock Pot Beef and Broccoli
    Amount Per Serving
    Calories 245 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g10%
    Cholesterol 62mg21%
    Sodium 911mg38%
    Potassium 673mg19%
    Carbohydrates 19g6%
    Fiber 1g4%
    Sugar 13g14%
    Protein 27g54%
    Vitamin A 214IU4%
    Vitamin C 28mg34%
    Calcium 54mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Chinese

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 18, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Gail

      May 10, 2022 at 11:54 am

      I want to free this recipe but how would you recook it and for how long

      Reply
      • Dan Mikesell AKA DrDan

        May 10, 2022 at 1:13 pm

        Hi Gail,

        Freeze airtight for 3-4 months—I use freezer bags. Thaw overnight in the refrigerator and reheat in a microwave. The time will vary by the amount you are reheating but usually 1-2 minutes.

        I'm not a fan of frozen rice—it has a poor texture usually. I would freeze without rice and just make some Minute Rice for the leftovers.

        Dan

    2. Jeana

      May 23, 2020 at 5:44 am

      I was wondering if cashew nuts would taste good in this crockpot?

      Reply
      • Dan Mikesell AKA DrDan

        May 23, 2020 at 8:20 am

        Hi Jeana,
        Welcome to the blog.
        Cashews will be great in this recipe. If you add them early, they can become very soft. Raw cashews may need to cook a bit.

        So when and how many you add is more a taste thing. If you have raw or want softer then 2-4 hours to cook. If you use roasted nuts and want some crunch, then I would add them for the last hour.

        Dan

    3. Jen B

      April 13, 2020 at 1:59 pm

      I am a very novice cook and have been learning from your site, with some good success I might add, so thank you. For the beef in this recipe, sadly I don’t know what a beef roast or sirloin roast is - and I’ve never seen the meat labeled as such. (And as for English roast, 🤷‍♀️ no clue either) Is a sirloin roast the same as a sirloin steak?

      Chicken & Broccoli is a favorite at our house. I didn’t see a chicken & broccoli recipe in your repertoire when I looked. How would I go about adapting it to chicken?

      Thanks in advance. Jen B

      Reply
      • Dan Mikesell AKA DrDan

        April 13, 2020 at 3:48 pm

        Hi Jen,
        Welcome to the blog.
        Most cuts of beef will do for this recipe. You may not find "English Cut Roast" but you should be able to find a sirloin roast of some type. It may say top or tip sirloin. You could use a piece of sirloin steak.

        You can even use the pre-cut "stew meat" which you can get in small amounts. If you get the stew meat, you may want to cut up a bit more.

        I hope that helps. If your store is still staffing the meat department, you can ask them.

        Don't be afraid to ask me again if it is still confusing to you.

        Dan

    4. ELIZABETH PEARCE

      July 15, 2019 at 3:00 pm

      RE; CROCKPOT BEEF AND BROCCOLI We also live in a motorhome and don't have access to a 6 qt. crockpot. Glad I saw the comment regarding that from another RVer. What cut of beef did you use for this recipe? I appreciate this website. Thank you.
      Elizabeth Pearce
      Texas

      Reply
    5. Karen

      May 08, 2016 at 10:59 am

      Any substitute for the sesame oil? We are fulltime RV'ers so cupboard space is at a premium; just don't use sesame oil frequently enough to justify the space. By the way, we love your recipes! Most of the time we have the necessary ingredients without any special purchases. Thank you so much!

      Reply
      • DrDan

        May 08, 2016 at 1:04 pm

        You could sub in any nut oil... peanut for example. But to me this recipe has enough fat from the beef so I don't need oil/fat but it was there for some taste. However that is only a small component so I would just leave it out. If you have toasted sesame seeds toss some on at the end.
        I try to keep my recipes to "everyday" things. I don't like to hunt down a special ingredient and I'm sure my readers don't. Outside of a few Pensey spice things, I try to keep it to your average American pantry.

        Thanks for the note
        DrDan

    6. Peter E Beckles

      May 04, 2016 at 5:50 pm

      I used arrowroot instead of corn starch but it didn't seem to thicken the sauce adequately.
      I used fresh broccoli and one cubed potato instead of water chestnuts.
      Does the fact that the broccoli [in your recipe] was frozen affect cooking time?
      The complaints I got were that the potato was too soft and the broccoli was not crisp enough.
      All agreed though that the flavour was great

      Reply
      • DrDan

        May 05, 2016 at 9:49 am

        Hi Peter, Sorry for the delay. I have arrowroot but have not used it in a crock pot yet. The corn starch works fairly well here. Frozen broccoli is partially cooked so it just needs to get back to temp. It did drop the temp way down for about 45 minutes. The model recipe used cooked broccoli and put it in at 30 minutes left. I added 30 minutes for the frozen factor and that seems just right. Since most crock pots are running close to boiling that far into cooking, the 1 hour seems to have been too much for your fresh broccoli and potatoes.

    7. Peter Beckles

      April 27, 2016 at 9:29 am

      Isn't the website about cooking for 2? I don't have a 6 qt CrockPot.
      Can this recipe be managed in a 3-1/2 qt CrockPot or do I have to reduce the quantities proportionally?
      But I do agree with you about "... more meat and “gravy” for my rice."

      Reply
      • DrDan

        April 27, 2016 at 9:58 am

        Yep it is a web site about cooking for two but recipes are frequently for more than two servings. I have a discussion about this in the menu "about the blog" section. You can cut it down but the lowest "common denominator" is the can of broth. I use it or toss it.
        Yes I believe it would fit in a 3 1/2 qt. It might be above the 75% I like to stay under at the end with the broccoli.

        Dan

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