I’m on a Chinese food kick. Which should come as no surprise to you because I’m always either on a Chinese kick or a taco kick. But I’m deep in a Chinese obsession right now. We get takeout just about every weekend and I honestly think about Chinese food every day of the week. I don’t know what is wrong with me.
Luckily my husband is understanding and my kids love it as much as I do.
I’ve been using my slow cooker a lot recently because my oldest has soccer a couple nights a week and a lot of times, my husband isn’t home from work when we leave for the games. It’s nice to know that my husband has a hot meal waiting for him when he gets home and that the kids have one when we get back from soccer. I know a lot of people only use their slow cooker during the winter but I get so much use out of mine all year!
This dish was absolutely delicious. I really wish I had doubled the recipe because leftovers would have been even better!
More Slow Cooker Recipes
- Slow Cooker Steak Bites
- Slow Cooker Huli Huli Chicken
- Slow Cooker White Chicken Chili
- Slow Cooker Coconut Curry Chicken Soup
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Slow Cooker Beef & Broccoli
Ingredients
- 1 pound beef chuck roast, cut into thin strips (my store has packs of "stirfry meat" - they worked great!)
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups frozen broccoli
- rice, for serving
Instructions
- In the insert of your slow cooker, whisk the beef broth, soy sauce, brown sugar, sesame oil, and garlic. Place beef in liquid and toss to coat.
- Cook on low for 6 hours.
- After the 6 hours, whisk together the cornstarch and water and add to the slow cooker. Stir and continue to cook for 30 minutes so the sauce can thicken.
- Add broccoli and toss together. The broccoli will cook within minutes.
- Serve over rice, if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 473Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 94mgSodium: 1472mgCarbohydrates: 37gFiber: 3gSugar: 16gProtein: 36g
Katiemac says
This looks like a nice recipe overall, but frozen broccoli is disgusting. It is already mushy and cooking it makes it worse. Why not use fresh broccoli for the delicious tender crisp experience everyone loves in Chinese cooking?
amanda says
Everyone has their own preferences. Feel free to use whatever you like. :)
Nutmeg Nanny says
I love getting a chance to use my slow cooker :) this dish looks delicious!
natalie@thesweetslife says
this used to be my go-to order from chinese restaurants–need to make it at home!
Julie @ Table for Two says
yum! this turned out great! so glad you guys enjoyed it :)
Tracey says
I haven’t had Chinese takeout in months, and I have been craving it like crazy. Doughnuts randomly too, I think about them nonstop :) I use my slow cooker year round as well, and I definitely need to make this and satisfy the craving sooner rather than later!
Ross says
I agree with most of the items needed but one. I do not want or care for white rice so I use Quinoa and Barley and this is much more health with out all the carbs.