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You are here: Home » Chinese Recipes » Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli

April 18, 2016 - By Dan Mikesell AKA DrDan - Updated September 22, 2019 - 7 Comments

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Beef and broccoli is a top Chinese favorite that we all love. Now you can have it at home with this easy to follow crock pot recipe. A great Chinese dish the whole family will enjoy.
Image of Beef and Broccoli on rice on a blue plate

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.

But there were a few issues. They called for 1 pound of meat… I wanted more meat. But the biggest is I wanted more “sauce.” I want some “gravy” for my rice.

Since they all called for 1 cup of broth, I just used the whole can. I increase the garlic some but not the soy sauce or brown sugar. I thought both were a little heavy.

Rating

My rating system of a 4 out of 5 so very nice.A very nice middle of the road four.

Notes: The beef needs to have some marbling but otherwise fairly leans. I went with an “English cut roast, but others would do. Fresh broccoli can be used, but I would suggest steaming the broccoli and adding it at about the 5 hours 30-minute mark and the corn starch at the same time.

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ingredients for Beef and Broccoli

Start with common ingredients.

image of slicing the beef thin on a red board

Trim 1 1/2 pound beef roast and slice into 1/8 inch slices across the grain.

adding the beef to the crock pot

In a larger crock pot (6 quarts or so) add one 14 ounces can beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, one tablespoon sesame oil, 1/4 teaspoon crushed red pepper and four cloves crushed or minced garlic. Mix well. Add the beef to the crock pot and cook for 6 hours.

adding some corn starch to the crock pot

At the 5 hour mark mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well.

Adding veggies to the crock pot

Add one pound bag of frozen broccoli (about four cups). I added one drained 8 oz. can of sliced water chestnuts also.

a ladel full of Beef and Broccoli

Increase crock pot to high and cook for the final hour.

an image of Beef and Broccoli on rice on a blue plate

Serve over rice and garnish as you wish.

Image of Beef and Broccoli on rice on a blue plate topped wiht noodles and onion

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Image of Beef and Broccoli on rice on a blue plate
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4.5 from 2 votes

Crock Pot Beef and Broccoli

Beef and broccoli is a top Chinese favorite that we all love. Now you can have it at home with this easy to follow crock pot recipe.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : Chinese
Servings/Adjust Amount: 6 hours
6

Ingredients

  • 1 1/2 pound beef roast
  • 14 oz beef broth
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • 4 cloves garlic
  • 2 tablespoons corn starch
  • 1 pound broccoli - frozen
  • 8 oz sliced water chestnuts - optional
US Customary - Metric

Instructions

  • Trim 1 1/2 pound beef roast and slice into 1/8 inch slices across the grain.
  • In a larger crock pot (6 quarts or so) add one 14 ounces can beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, one tablespoon sesame oil, 1/4 teaspoon crushed red pepper and four cloves crushed or minced garlic. Mix well
  • Add the beef to the crock pot and cook for 6 hours.
  • At the 5-hour mark mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well. Add a one pound bag of frozen broccoli (about four cups). I added one drained 8 oz. can of sliced water chestnuts also.
  • Increase crock pot to high and cook for the final hour.
  • Serve over rice and garnish as you wish.
 

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 393kcal | Carbohydrates: 22g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 876mg | Potassium: 616mg | Fiber: 2g | Sugar: 13g | Vitamin A: 450IU | Vitamin C: 94.1mg | Calcium: 70mg | Iron: 2.7mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

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Filed Under: Chinese Recipes, Crock Pot Recipes

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Comments

  1. 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
  2. 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

  3. 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.

  4. 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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Comments and questions are welcomed. Keep it polite please. See Comment Guidelines for more information on commenting or if your comment did not appear. Have a great day.

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