This easy Crock Pot Beef and Broccoli recipe lets you have great Chinese takeout at home. With only ten minutes of preparation, let your crock pot do the work.
It is super easy to make at home with these simple step-by-step photo instructions.
Beef—chuck or sirloin roast
Beef broth—low sodium
Soy sauce—low sodium
Brocolli—frozen or fresh
Pantry ingredients—brown sugar, cornstarch, and crushed red pepper flakes
Table of Contents (scroll for more)
Beef and broccoli is a popular dish we all love in every Chinese restaurant, with its melt-in-your-mouth tender beef with vegetables simmered in a flavorful sauce.
It will become one of your go-to dinner recipes the whole family will love.
👨🍳How to Make Beef and Broccoli
No special sauces are needed.
Trim 1 to 1 ½ pound beef chuck roast or sirloin. Slice into ⅛ inch slices across the grain.
In a crock pot (3 quarts or larger), add one 14-ounce 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.
At the 5-hour mark, whisk 2 tablespoons of cornstarch with ¼ cup cold water in a small bowl until smooth. Pour the cornstarch slurry into the crock pot and mix well.
Add about 2-3 cups of frozen or fresh broccoli florets. You can also add other vegetables like drained water chestnuts or snap peas.
Increase crock pot to high and cook until the broccoli is tender before ending—about 30-60 minutes. If the sauce does not thicken, remove it to a saucepan, boil it for a few minutes, and it should thicken.
Serve over rice and garnish as you wish.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips and options to make it right every time
- 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 in smaller cubes and will not need 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.
- Frozen broccoli florets will work well—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 also works for this recipe. When cleaned and cut up, one medium to large bunch of broccoli will produce approximately 3 cups.
Sauce and optional 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.
- The soy sauce contains plenty of sodium, so no salt is added. Low-sodium soy sauce and beef broth are recommended to keep the sodium level reasonable.
- This recipe is great for adding other ingredients like a can of drained water chestnuts or some snap peas. Add them at the same time as the broccoli.
↕️How to make this a "for two" or "family size " recipe
This is a very easy recipe to cut in half or double to fit your needs
The full recipe makes about six servings. Perfect for our "for two" household since we overeat and love leftovers. But make it a "for two" recipe by cutting it in half or double for a larger family.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- A double recipe fits in a 6-quart or larger crock pot.
- The cooking time will stay the same.
How to store leftovers
Store airtight in the refrigerator for 3-4 days. It can also be frozen for 3-4 months.
This recipe fits in a 3-quart or larger crock pot. Use 6 quarts or a bigger slow cooker for a double batch. A half recipe works in a 2-quart mini crock pot.
Crock pots can vary some, so the endpoint is when the vegetables are tender and not the time.
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.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Crock Pot Beef and Broccoli
- 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
- Trim 1 to 1 ½ pound beef chuck roast or sirloin. Slice into ⅛ inch slices across the grain.
- In a crock pot (3 quarts or larger), add one 14-ounce 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.
- At the 5-hour mark, whisk 2 tablespoons of cornstarch with ¼ cup cold water in a small bowl until smooth. Pour the cornstarch slurry into the crock pot and mix well.
- Add about 2-3 cups of frozen or fresh broccoli florets. You can also add other vegetables like drained water chestnuts or snap peas.
- Increase crock pot to high and cook until the broccoli is tender before ending—about 30-60 minutes. If the sauce does not thicken, remove it to a saucepan, boil it for a few minutes, and it should thicken.
- Serve over rice and garnish as you wish.
Your Own Private Notes
- You can use the beef you want, but I suggest a sirloin or chuck beef roast.
- This fits in a 3-quart crock pot, while a half recipe will work in a 2-quart mini crock pot. A double recipe needs 6 quarts or larger.
- Trim the beef well and cut across the grain about ⅛ inch thick. No more than ¼ inch, please.
- Use low-sodium products since the sodium will get out of control here. Add more salt only if you need it.
- Add other vegetables with the broccoli if you like. Drained sliced water chestnuts or snow peas are suggested.
- Top with rice noodles, toasted sesame seeds, or sliced green onions.
- Crock pots can vary some, so be sure the broccoli is tender before ending the cooking.
- If the sauce does not thicken, but the vegetables are tender, move to a saucepan and boil for a few minutes.
- Good refrigerated for 3-4 days or frozen 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.
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Google will give you many examples, most of which are nearly identical. Food.com Crock Pot Beef and Broccoli recipe will be the inspiration piece—only a few minor adjustments for more sauce, taste, and options.
Originally Published April 18, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.