Special Diet - Created Date : 22.10.2019
Say hello to my new favorite thing ever. And no, I’m not talking about my new wooden cooking spoon – it really is new, and I love it – but I am talking about this absolute, hands down, best-ever, all time favorite slow cooker broccoli beef recipe.
And that statement includes every broccoli beef recipe I’ve ever tasted – all of which were ordered from a restaurant establishment.
This is my way of telling you that this broccoli beef is quite literally better than take-out. I know bloggers say that a lot. But today, it just has to be said. One taste and you’ll agree with me.
This past November we visited my grandparents in California and promised them that they were welcome at our house for dinner the next time they were in town. Well, this past weekend they were in town and they took us up on this offer. The pressure was on. Can’t let the grandparents down ya know?
This broccoli beef did not fail me. My grandparents (and Pops!) went on and on and onnnnnn about how much they loved it. My father – who is notorious for his impeccable portion control – just kept saying that he was stuffed like a Thanksgiving turkey but thought it would be a shame to stop eating something so tasty.
Can I get a woot! woot! for impressing the husband, father, grandmum and grandpop in one fell swoop?
So easy, incredibly tasty, healthy, and company-worthy… just do yourself a big fat favor and skip the take-out next time you’re craving this Asian classic.
Slow cooker broccoli beef for the win!
What people are saying about this Slow Cooker Broccoli Beef
“Made this last night and my friends LOVED it! Better than going to a restaurant. I doubled the sauce recipe because I also made a stir fry to go with it. I spiraled zucchini and squash into noodles, then sautéed them with leeks and snow peas. Epic meal! Thanks so much!” – Debbie
“This is amazing! I had flank steak I needed to make before it went bad and I saw this recipe on Pinterest. My boyfriend told me he wanted to cook today so my plan was to make the beef and put it in the fridge for tomorrow. After the meat was done, I went to taste it and I absolutely loved it. I was debating whether to eat and ignore his food but I figured that’s be horrible on my part. So now I’m patiently waiting until tomorrow to eat this up. Not only is it yummy, but it was so easy to throw together.” – Loren
“My hubby HATES Chinese/Asian food….He LOVED this recipe. He ask me to make it about once a week. We found it through PINTEREST. I use a tiny bit more garlic and sesame oil and 2 bags of broccoli. Cook on low 6-8 hours. We serve over rice AND with mini store bought spring veg rolls….YUMMY…actually this is cooking on the crockpot RIGHT NOW!” – Angie
“Tried this recipe tonight and it was AMAZING! The sauce is to die for. I used the rest of the beef broth with the corn starch as mentioned in previous comments and also used vegetable oil instead of sesame. Everything came out perfectly !” – Kelly
Minutes before serving, uncover the slow cooker. In a small bowl, whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with 1/2 inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.
For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes
Hi Christy, sorry for the delayed response! For future reference, you could check the consistency when the dish is almost done. If it is thick enough to coat the back of a spoon you’re okay. If not you could add the cornstarch slurry again.
Hi! No problem, this can also be made on the stove! Just made the sauce in a large pan/skillet. Add beef and simmer for 15-20 minutes. Add the corn starch slurry and allow to thicken for about 5 minutes. Stir in cooked broccoli and serve!
Made this last night and it is soooooo good and easy!! I did make one change, instead of using water with the cornstarch I used the remainder of the can of beef broth (I hate throwing it away). All I can say is Yummmmmm!!! Husband loved it too!
Hi Sydney, you’ll probably need to have the broccoli in the slow cooker for at least 45 minutes if you want to cook them from raw, but keep in mind that you might need to experiment with that time a bit. ??
I totally did!! I let it haw in the fridge because I bought it in the am, and was gunna be gone most the afternoon, so I set it n the fridge, and it thawed. Then I cooked it in a pot on the stove for a bit, and then added it to the crock pot. Its was delish!
Hi Kristy! For this recipe, it’s hard to say exactly because I don’t measure each portion out, I just estimate that it feeds 4 people when divided in fourths. I’d probably say about 1-1/2 cups of the finished product is about a serving – but that’s just a rough estimate!
I added mushrooms and onion the second time I made this. Loved the original recipe, but seriously thought I was in heaven when I added the mushrooms and onion?? Have you tried it with chicken? Just wondering ??
I’ve got the meat and broth mixture marinating in the fridge, waiting until it’s time to put it in the crock pot.
Questions: Why grease the pot? I’ve never done that before. I’ve never had food stick when it is cooking in fluid.
Does all flank steak have that central lateral line of gristle that mine had, or did I get a bum piece of meat? That was a lot of trimming to remove that. If that is typical, is there a cut of beef that you can recommend for substitution? Thanks!
I’m cooking this right now! Hopefully 4 hours will not make it soggy. If I want to add the broccoli into the slower cooker to cook it, how long would you suggest? Or is there another way to heat it up? (My microwave is a poetic crap) Can I have more then 4 cups? I love broccoli!
My hubby HATES Chinese/Asian food….He LOVED this recipe. He ask me to . Make it about once a week. We found it through PINTEREST. I use a tiny bit more garlic and sesame oil and 2 bags of broccoli. Cook on low 6-8 hours. We serve over rice AND with mini store bought spring veg rolls….YUMMY…actually this is cooking on the crockpot RIGHT NOW … Do you have any Hibachi type recipes????
Tried this recipe tonight and it was AMAZING! The sauce is to die for. I used the rest of the beef broth with the corn starch as mentioned in previous comments and also used vegetable oil instead of sesame. Everything came out perfectly !
Hi there. I’m trying this to ight but my grocery store did not have flank steak. The butcher suggested I use pot roast instead. I’m thinking of slow cooking it before cutting it but I’m not sure. Any suggestions for thus cut of beef? Than you!
Hi Michelle, Sorry this is a little late – I’ve been out of town! Hopefully you found a great way to use the roast, I would have cut it up first, otherwise the roast would end up shredding after being slow cooked. Hope it turned out for you!
Hi Heather! Well….. the sauce will definitely be lacking something without that strong sesame flavor but that being said, the sauce will still be delicious. I might add a little extra garlic for an extra punch of flavor.
Made this last night and my friends LOVED it! Better than going to a restaurant. I doubled the sauce recipe because I also made a stir fry to go with it. I spiraled zucchini and squash into noodles, then sautéed them with leeks and snow peas. Epic meal! Thanks so much!
Thank you for this recipe!! I’ve been searching for a slow cooker version of Broccoli Beef and the pictures are what sealed the deal for me. I’m making this recipe today in fact!
Also, funny story, I had the hardest time finding sesame oil at the grocery store. I looked EVERYWHERE. (I’ve never bought/used it before) Once I finally located it I accidentally dropped it as I was putting it in my basket and at that point I now understand why it’s so important in this recipe! It’s potent, and smells amazing!
(Felt bad for the young man that had the job of cleaning up my mess, though) Lol
Im not a fan of leaving comments but I just had to.
This is amazing!
I had flank steak I needed to make before it went bad and I saw this recipe on Pinterest. My boyfriend told me he wanted to cook today so my plan was to make the beef and put it in the fridge for tomorrow. After the meat was done, I went to taste it and I absolutely loved it. I was debating whether to eat and ignore his food but I figured that’s be horrible on my part. So now I’m patiently waiting until tomorrow to eat this up. Not only is it yummy, but it was so easy to throw together.
I didn’t have beef broth so used chicken broth instead. I cut the recipe in half but I think I’ll probably start making the sauce in bulk. Can’t wait to try it out with chicken. Will probably add onions next time because I love them.
In that case, do you think the timing is still the same? I think chicken cooks faster but maybe not.
It really depends on how thick your chicken is – if you’re using full breasts then shredding them then the cooking time will probably be about the same, but if you cut into chunks you could probably get away with a little less cooking time so the chicken doesn’t dry out!
i have no idea what went wrong,I cooked on low in crockpot and checked on it in 3hours. The meat had turned into tiny pieces of meat and had a burnt taste to you,checked my crockpot later it’s working fine,in fact I used it the next day for stew and it came out perfect.so I know it wasn’t the crockpot. I followed the recipe exactly. If I try it again,which I doubt,I’ll use a wok, yours looked so good I couldn’t wait to try it. I still like your recipes and will try them. Thanks
Holy amazing! This sauce is to.die.for! We don’t have a microwave so we put broccoli in with 35 minutes left ( we timed it for 4 hours and 30 mins). It was perfect. We are already planning on doubling the recipe! So delicious, and simple! We used a flank steak and it as perfect! Tiffany, you rock!!
Hi Carolina! So sorry I didn’t catch your comment sooner – been out of town and just getting caught up here! For future reference, you could definitely cook the broccoli in the slow cooker, just be sure to give it some extra time in the crock pot so it gets nice and tender ??
I actually stopped eating all animal products a few weeks ago, but this looks SO good ?? Am bookmarking it as I know I will occasionally ‘fall off the wagon’ and, when I do, I want to be able to eat things like this.
Hi Leo! Ooh, that would be a rough transition to a no-meat diet but definitely doable! I actually got a comment on this recipe today from a reader who made this recipe with all veggies!! They used snow peas, carrots, onions, and broccoli and said it came out fantastic – you might give it a try!
Hi Melanie- So sorry about that! A few of the recipes had notes like this and they got lost during my recent website transfer. Thanks for pointing this one out for me! I am working to get them fixed. As far as the frozen broccoli goes, you just need to stir it in in the last 20 minutes or so, just long enough for it to thaw and heat through.
so I’m trying this for the first time and trying to workout measurements (I’m in Scotland) my question is do you serve with rice noodles or something else ?
Ps love the taste already and it’s not even cooked yet lol
I don’t normally take the time to post reviews on recipes I find online, BUT this beauty of a dish is an exception. I made this for the first time last week for myself and my husband and we were both over the moon with how delicious it was. My husband is a cook and while not exactly picky, tends to be very opinionated about food and usually had tips and suggestions for how to make a dish better. While eating this all he said was “Mmmmmmm!” In between bites. Success! He’s asked me to make this dish again every night since so I just put another batch into the slow cooker this morning. This meal is everything we look for: quick and easy, cheap, flavorful, and filling. I serve it over jasmine rice. Perfect for any day but I know I will be reaching for this recipe on chilly, rainy days in the fall and winter.
This recipe was amazing! I was a little doubtful at first that it would actually taste like beef and broccoli (I’ve tried other recipes in the past and they did not work), but then we had it and paired it with brown rice with fried onions. It was so tasty. I didn’t have corn starch, so I used cornflour. It was still delicious, but I don’t think it was as thick as it could have been. Even so, I absolutely recommend this recipe.
i made this recipe and the taste was wonderful. I cooked on low for the time you noted 4-5 hours. I did 5. However the meat totally fell apart into tiny pieces. Didn’t look like your picture. Do I need to adjust to less time?
Hi Serge, Unfortunately I don’t think that ground beef would be an ideal substitute in this recipe, another cut of beef might work or you could even do chicken but ground beef would completely change the dish and I don’t think I’d be a big fan of the result!
Hi Tiffany – thank you for this recipe and I look forward to trying it soon. I have to say I am a little cautious about using the flank steak, as I was watching a cooking show and the chef said it is best to only cook flank steak for a short time, to medium doneness. So with the long, slow cooking, it really does turn out tender? Thank you.
This looks great! I’m thinking about making it Monday night for dinner, and then taking the leftovers for lunch the next day. How do you think this will hold up over night? I’m worried that it won’t be as tasty and the broccoli will get dull .
Just made this tonight and let me just say… One of the most flavorful meals I have ever made. My husband loved it! I didn’t have sesame oil on hand so I just left it out. Also I used frozen broccoli to save a little bit of Time. Still amazing. Thank you so much for posting this!
Thanks for recipe! Was super happy how this turned out. Served over a bed of rice and was super tasty. Added the extra red pepper because we love spice, this was the perfect amount of spice. Also added fresh broccoli in slow cooker an hour before it was finished and turned out good. Might add carrots next time. yum.
I’m making this right now for my boyfriend as its his favorite go to take out dish. Do you have any idea of the calorie count or carbs in this? I use the my fitness pal app and I’m trying to get a basic idea of what I’m gonna be devouring later!!
I thought when I read your blog it can’t be that wonderful, but it truly is! I couldn’t stop eating this. It was the best beef with broccoli I’ve ever had. So glad I found your recipe and thank you for sharing it!!!
Oh my gosh! So I hardly ever take the time write a follow-up review for recipes that I find online, but this one absolutely deserves it! This is quite possibly the best tasting thing I have ever made. I think someone in the previous comments said they could drink a pitcher of this sauce, and that is absolutely true! My roommate and I love Chinese Take-out and this is such an easy, healthy, and inexpensive way for us college gals to get that take out fix! This actually tastes better than takeout. I’ve already shared this with a few other of my crockpot friends and of course pinned this as one to make again! Thank you so much! The pictures are really what made me click on the recipe… they look too delicious not to click!
Ah Alli thank you for your sweet comment! This dish is really one of my favorite things in the whole world – my husband asks for it ALL the time, we just can’t get enough of that sauce!!! So glad you and your friend are enjoying it too!
This looks so, so yummy, I can’t wait to try it! I am wondering if you have any recommendations for if I were to try making this into a freezer meal. Do you think it would work for me to freeze the raw flank steak and sauce together to just throw in the crockpot?
@CJ, How exactly did you divide this? I love freezer meals and I truly love Beef and Broccoli at restaurants, but they are getting more and more expensive (and some of them are a little heavy handed with the salt), so I want to try this as a frozen meal . Please respond and thank you
Hey Tiffany! I love your blog its beautiful. I don’t think I have ever done a slow cooker recipe without precooking the meat. Are you sure it’s okay to do without throwing the beef on a skillet before continuing the recipe? Thanks!
Hi Gabrielle, I’ve never browned the beef first for this recipe. Really people just do that for texture and maybe flavor, but the bulk of the cooking process is taking place in the slow cooker. This recipe doesn’t need any browning! ??
Im making this for the first time tonight and im curious if the sugar and soy sauce will leave a burnt taste being in the cooker so long? I recently made a teriyaki slow cooker meal that called for honey and soy sauce and it left a terrible burnt taste on the meat and sauce. And i know its not my crock pot as ive used it several times since with other meals and no issues.
This recipe looks so good and I want to try it but I was wondering…. what size crockpot do you use? I have a 4 qt crockpot so I’m not sure if this recipe will fit in it or be too big. Any thoughts? Thanks!
This is the first time I have ever commented on a recipe online, and I am 50. This is just so awesome that I had to comment! It really is the best beef and broccoli I have ever eaten. Thanks for the tip about using low sodium, or it would have been to salty.
I’m new to using the slow cooker. I was wondering if you have any idea if I could modify this recipe to add lo mein noodles to cook underneath? Or should I prepare the noodles separately? Thank you! Can’t wait to try it!
Hi Tiffany! This recipe looks fantastic and I can’t wait to try it! I just had one question- I know this will be a big hit so I am planning on doubling the recipe, will I need to adjust anything about the cooking temperature or cook time for a double batch?
I’m on a no carb/no sugar eating plan so here’s a thought for healthy sauce thickening: make a purée from one can cannelloni beans and 1 cup liquid from the slow cooker. And I subbed agave for the brown sugar (reduced to 1/4 cup)
Hi! I made this tonight and it was so good, but my sauce didn’t thicken up. Even without the thick sauce it was delicious. Made a side of sauteD zucchini with some garlic and green onions and a yummy siracha sauce to go with (found on Pinterest). Perfect combo!
so let me start by saying the slow cooker broccoli beef is ridiculous! It’s probably also the best that I have ever had and I eat a lot of Asian takeout! Beef and broccoli happens to be one of my favorite entrees that I order so I had to try the homemade version and I can’t explain to you how simple quick and easy it was and the smell that comes from the gravy is the most amazing smile I’ve ever smelled it’s like the extra fresh version of take out beef and broccoli! it’s healthy and it’s amazing anybody who loves this entre you have to try this recipe thank you so much to the person who posted it!
I have a question: Do you have to use the sesame oil? Or would it take away from the taste? I live in a fly in fly out community in the Canadian arctic, and I have access to most of this stuff except the sesame oil. They stock the shelves with the bare min at times so that it would appeal to everyone I guess.
We made this tonight and it was yummy. The kids 12,10,8,8 all loved it. They love Chinese food and we always spend $50 or more when we order. Will definitely do again. May have to up the portions for our household of six though.
Hi Ashley, I’m sure you could leave it out. It won’t be as sweet so the flavor will be different but You always try it out and see how you feel about the result. Maybe try halving the brown sugar the first time?
Made this for the second time tonight. Loved it, as did my family. Let it be known that this recipe as is is delicious. But I made some very small adjustments, and they put me over the moon this time. I added just a SMIDGE more sesame oil, doubled the chili flakes, and added a bit of ginger. Deeeeeeelicious. My my my. Thank you for posting such a phenomenal recipe! It’ll definitely be a go-to for us from now on. Can’t wait to make it for guests. ??
This tasted very good. My only complaint was that the beef turned out pretty dry. I’m not sure if this is because I cooked it for a shorter time on high heat, or if the fact that I halved the recipe made a difference. Either way, I will be trying this recipe again using the low heat setting because the sauce tasted delicious.
I couldn’t find flank steak where I live (Korea) so I used top blade. It was well-marbled and I trimmed the fat when I was cutting into into the thin pieces, but it was like butter when it was all done-so soft. I made the meat the night before and then did the finishing touches the next day so was able to take the fat off the top of the meat. I am still learning cuts of meats…I think top blade is fattier, therefore softer.
Probably the best crockpot recipe I’ve found so far. Made it tonight & it is superrrrrrr delicious. I wasn’t sure what the Aussie equivalent of flank steak was so used round steak (which upon further research is a more tender cut) & it was melt-in-your-mouth tender. I added a purple onion cut into wedges & softened it a bit in a stove top pan before adding it in with the beef in the first step. (I was making something else in that pan as well, otherwise there would be nooooo way I would dirty a pan just for that). My chilli flakes weren’t that hot so i doubled them as well. Next time I might even chuck in a pinch of Chinese 5 spice & a bit of minced ginger. Thanks for the great recipe!
Hi! This looks awesome! I am going to try it. I have a question before I do: I am at work for 9 hours, so am wondering what you think about cooking this (or any crockpot dish) for 9 hours or low. I don’t want to ruin the meat. Thoughts? Thank you!
Hi Hallie! If you have a slow cooker with a timer (of you can buy an attachment) you can set delay the start time so that it will start on its own while you’re at work! If not though, red meats will do better with the extra cooking time than poultry – chicken will dry out pretty badly if you leave it in for 9 hours.
Hello I’m just now finding your recipe on Pinterest and it looks amazing could you please tell me if the regular soy sauce would do or does it have to be low sodium. I only have regular and I was thinking of just adding the regular soy sauce to the recipe but not sure if it would be too salty would you suggest cutting the 2/3 and half for the soy sauce?
Has anyone figured out the nutritionals on this yet? I’m making it tonight and could really use the calories per serving info. Just thought I’d ask. I can’t wait, it looks and sounds really good and after reading all the reviews I’m anxious to get home for dinner!
This is in my crockpot right now and I cannot wait for my daughter to get home from work to eat! I added some water chestnuts just because I love them but otherwise did not change a thing. So good, thanks for posting:)
Do you think any portion of the prep would be freezeable? Like partially prep and freeze, then defrost the night before and throw it in the Crock Pot? I’ve been really bad about cooking lately, so anything that makes the day-of easier is good!
Tiffany, you really hit the jack pot on this one….I just have to share this, it is absolutely amazing… Already have cooked it once and it was magnificent. I am cooking it again tonight. Fantastic, can’t rave about it enough. I do what Debra does also (see below) & mix the cornflour with the beef broth. After reading all the comments I am going to try what Brandy did…add onions & mushrooms. So easy to cook, should make it in bulk, minus the Broccoli though, do that later…..Just a note for for our Australian cooks it is called Skirt Steak. Thanks again Tiffany.
I made this with Beef Round chunks, much cheaper. I just trimmed the fat and cut into smaller pieces. The meat turned out very tender. I also wanted to say I used 2 bags of frozen steamable broccoli. Thanks for the recipes it was great.
Put this in when we left for church this morning. When we returned the aroma was amazing. My husband loves beef and broccoli from Asian takeout. He said this is the best he has ever had hands down. I’ve never had beef and broccoli from take out but this was delicious to me as well. Oh……. And my 3 year old ate it up! Definitely a staple with us now. Thanks a bunch!
This recipe was delish! We like it over rice. During the last minute (or so) of boiling the rice I add the fresh broccoli to the water & strain together. The broccoli still has a bit of crunch just like take out!! Thank you for sharing this recipe.
no matter what – this recipe was great. i used my slow cooker for the first in 9 years because i didn’t even realize i had one stocked away. my husband”s favorite take out is beef and broccoli, so this recipe seems great once i found it! i had everything but the corn starch because i couldn’t find it at our small local store. i went through the steps without it, tasting is as i went along. i thought it wa great without it, but worried it wouldn’t be as thick as the boxed versions, so i went out and searched for the corn starch elsewhere. found it, added it, and it just tasted bitter. maybe it’s the age of my slow cooker, but in case anyone else is worried about not having the cornstarch, i didn’t feel it was essential and neither did my husband who is the one that loves this dish. so FYI. it turned out great no matter what and i would make it again.
Hi Tiffany: I just found your blog. Your recipes look amazing. I have a few questions. What size is your crock pot? There is just my husband and myself and I was trying to figure out what size I would need, if I got the 2 qt, would all of these ing. fit in and cook properly. Would I need to cut the recipes in half? Thank you for your help.
Have you ever tried to freeze a portion of this recipe? I make crockpot recipes on Sundays for my lunch the entire following week but sometimes the recipes are way more than I need for one person and I hate wasting food. I’m just coming across this on Pinterest and am so excited to try it!
I can’t wait to try this! Just wondering if you have ever tried adding the broccoli right after the corn starch/water mixture and then letting it all cook together for the remaining 20-25 min? I feel like that could work!
I spent a week looking at your website and drooling, then I had no choice – I bought a slow cooker. I made this broccoli beef first and YUM! Thanks! Loved it! Now I have your chicken Marsala cooking and… it smells wonderful!
Love this recipe! i am all about convenience, so i threw everything in the crockpot and it came out great! I did 6 hours on low because my pot only does even numbers. I personally like the broccoli a little overcooked for this dish, but if you want it bright and crisp, add it at the end as the recipe suggests. Great for any pot luck event!!
I made this tonight and I have to agree that this is the best broccoli and beef dish I’ve ever tasted. Especially delicious served over brown rice! Thanks for sharing this great recipe, I’ll definitely be adding it to our monthly menus!
Made this tonite with a few modifications. I roasted broccoli and some chunks of red onion on a cookie sheet for 20 mins at 400 degrees instead of microwaving.
I also didn’t have beef broth on hand, but I had a veggie broth base, so I added a couple dashes of worchestershire sauce, fish sauce and teriyaki sauce to give it that umami taste
I would definitely make it again!!
Delicious recipe! I’ve made it twice now and shared the recipe with multiple people. I made the recipe as is, but added onions and mushrooms. I would recommend this to anyone! It is very easy! (Sidenote: I cooked mine on low for 10 hours while at work and it turned out wonderful)
I’m so sorry, but I’m not sure what mistake you are referring to. I’ve read through the directions and they seem to be complete. Please let me know what specific questions you have and I would be happy to help! ??
Hi, can’t wait to try this! Can I steam the broccoli earlier in the day and just let it hang out in the fridge until it’s time to go into the crock pot, or would that affect the texture, taste, etc…? Thanks!
Me and my family loved this dish, the only changes I made was after reading some of your previous comment’s was to use low sodium soy and I had no sesame oil so I added a teaspoon of peanut butter.
Otherwise it was fantastic. Will definitely make again!
I am fascinated by this recipe and tried it for the first time. However, my sauce did not come out as syrupy and dark as the picture :0( even after I added the cornstarch. Any recommendations as to why?
It looks like a lot of the comments (and the five-star rating) are from people who haven’t made it yet. My boyfriend and I made it, and I don’t think we’ll make it again. I’m forcing down the leftovers and my boyfriend doesn’t love it, but he eats just about everything and has eaten the bulk of it, so that’s fortunate. Not only is the consistency of the sauce strange, but the flavor isn’t right. It’s way too much liquid, so half as much beef broth. I put in twice as much cornstarch to try to thicken it, but it’s still pretty soupy. It’s also way too sweet (which makes it hard to finish) – probably half the amount of sugar or less would be better. I’m sorry, but I don’t think I’ll make this again.
My family loves this recipe. The only change I make is adding the broccoli to the crockpot about 30 minutes before we want to eat. I tried another recipe for beef & broccoli with ramen noodles and was not a fan of that sauce. So tonight we’ll be using this, our usual recipe and adding two packs of ramen noodles (just the noodles, no flavor packets) to stretch the recipe a little farther.
Well I DID IT, i actually made the Slow Cooker Broccoli Beef yesterday…it was fantastic. I am going to bring some to my mother tonight, I was so proud how it turned out (didn’t add the red pepper flakes)
I have about 2 hours to go. I been tasting the sauce and so far its amazing ! I want to put in a straw and drink it .. I used beef cubes like for a stew instead . I couldn’t find Flank Steak in any of the grocery stores believe or not . But my father told me that the beef cubes would be perfect . I will keep you posted how it comes out !
I made it the other night. I found the recipe super simple and the results were delicious. My only problem was I couldn’t get the sauce thick enough, but it was still delicious. Even my mother-in-law and liked it!!!
This dinner had decent flavor, or it probably would have if I hadn’t added so much cornstarch to try and get my sauce to thicken up. It just didn’t happen. It was very soupy. Not sure what went wrong. I added additional cornstarch and flour but it didn’t help.
Made this tonight! It was delicious ?? However I did tweak it a bit. I added a tablespoon or hOrseradish to the sauce and 1 tsp of pepper because i like my food SPicy. I also slow cooked the broccoli with the beef to cook tHe flavor in the veggies. I plan oN servIng this with lava riCe.
Jeff D Gibson
I had such high hopes for this1 ?? don’t know what i did wrong. i followed this recipe to the dot and my beef is way overcooked and my sauce is super runny – I even tried ladling the sauce out & boiling it before serving – the cornstarch did not do it’s job. I cooked it on high for 2.5 hours. does it turn out better cooked on low? I’m so sad!
This recipe was amazing! Totally husband approved! I used part coconut aminos and part low sodium soy sauce along with no salt added beef broth and used truvia brown sugar (about 3 tbS is the equivaLent to 1/3c) and it was perfect served over whole grain brown rice!
I’m a vegetarian but make this dish with Gardein Home style beefless tips annd a vegetarian beef broth.The beef tips are frozen and i just dump them in. I also later add cremini mushrroms and onion. I serve it over jasmine rice. Delicious!!
Hi Hunter! Yes- chicken would work. I think it would be delicious! Brittle meat? Yikes. That doesn’t sound good. Not sure how to help you fix that one as I don’t know what went wrong in the first place. Keep me posted on how you like it with chicken!
I make mine with chicken and it always comes out tender. I recommend making sure you don’t over cook it in the crockpot. 3 1/2 hours is plenty good to cook it, as long as the chicken is in 2-3 inch CHUNks. Add corn starch slurry at 3 hours 10 min. Mark Into the cook time. Good luck!
Hi Adrianna- Stir fry meat should work but make sure to do the LOW setting, not high. It may need to cook longer to get tender because stir fry meat is a tougher meat. I would love to hear how it turns out! ??
THis is fantastic and so easy! I am trying to reduce my carbs wherever possible. I don’t serve this with rice and i don’t even Miss it. I add a little more brOCcoli to get some more vegetables in. I have made it twice. The second time i used just a little less sugar and liked it even more that way. Great reCipe!
Hi Terri- so happy you loved this recipe! I would definitely be ok with adding more broccoli to mine as well! I’m a huge broccoli fan. Way to go on adjusting it to your exact preference! Thanks for sharing! ??
i added a 1/2 onion and 1 little pkg of sliced mushrooms ,i added a liitle bit of the ingrediants you have listed becuase i added a the extra food i hope it comes out ok and not a not very tasty dinner
Ahmazingly delicious! Sooo easy to make too. I added mushrooms right before the cornstarch part. I think i cut my flank steak too thin because it actually fell apart but that wasnt a bad thing. LoL. i’ll Be making this again and again.
I have frozen it without broccoli and had great success! I personally have not tried freezing and reheating with both the broccoli and beef being frozen together. I’d love to hear how yours turns out if you do!
I made this in my instant pot (sauteed the meat, added the liquids and cooked on high pressure for 10 min … after the pressure was down I thickened the broth and added my broccoli… while this cooked I made my rice in the microwave… everything ready in less than 25 min… what more can one ask for during the work weeK!!!
At what temperature did you cook the mixture after you added the cornstarch? My slow cooker tends to run hot and I started it mid-afternoon, so I cooked the meat for 2 hours on high. Should I keep the temp on high after I add the cornstarch? Don’t want to overcook it!
My granddaughter who is attending grad school and works full-time loves broccoli and beef. When she started college at Texas a&m in College station we bought her a slow cooker, since she lived off campus. this recipe will thrill her! Thank you
So, yesterday I came across this recipe & I had to have it! I never order beef & broccoli because the beef is always chewy, but not my beef. I slow cooked it until tender. The sauce is definitely a highlight of the meal, scrumptious!
Oh my god yum! this was delicious and better than take out. my entire apartment smelt so good as soon as i got home and the food was done cooking. the meat was so tender. with the broccoli, i did do as instructed. however, it was a too hard for my liking so i added it ina few minutes before the crock pot was finished cooking. i will definitely be making this again!
This is my husbands fav di!! It is so delicious!! The ffirst time i made it with toasted sesame oil, because its what i had! I didnt realize it was different Until i had to buy more, and the TOasted sesame oil gives it a slightly different flavor, but still great!
Made this recipe a month ago and it was a big hit with my husband. Meat was so tender.besides broccoli I added frozen vegetable oriental mix and water chestnuts. served it over rice. Bringing this to a family pot luck dinner this weekend.
OH MY G-O-S-H!!!
I’ve made this recipe probably about 3 times, and its melt in your mouth good. My family loves it. Instead of steaming the broCcoli like it says, i saute it with some oil to get a beautiful color and nice crunch. Also, i usE an istant pot, so ive pressure cooked it too, it’s still jUst as good in oNly 20 minutes. Thanks, thIs recipe rocks!
FIrst, i loVe, lOve, love this reCipe and Have shaRed It with so many others! Just wondering, is there a way to it in an instaPOt, rather tHan the slow cooker? Thanks for your help (and amazing recipes!)
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