Slow Cooker Beef and Broccoli
A Chinese take-out favorite that can be made right in the slow cooker – no sauteing, no stirring, no frying. It doesn’t get easier than that!
I’m all about making my favorite Chinese take-out dishes right at home.
It’s so much cheaper and you can use better quality ingredients. But when you can also make it right in the slow cooker, well, that’s just an all-around win in my book.
The best part about this is that there is absolutely no sautéing, no stirring, no frying or oil splatter of any kind. Just throw it all in the slow cooker and that’s it! How easy is that?
Now I should mention that I like my meat melt-in-your-mouth tender like a New York steak, which is why I only let mine sit in the slow cooker for a total of 2 hours.
But if you like your meat in the texture of pulled-pork-tender, I recommend increasing the time to 3-4 hours.
Either way, you’ll definitely want to skip take-out and make this right at home instead!
Slow Cooker Beef and Broccoli
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
A Chinese take-out favorite that can be made right in the slow cooker. It doesn’t get easier than that!
- 1 cup beef broth
- 1/4 cup reduced sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 pounds boneless beef chuck roast, thinly sliced
- 2 tablespoons cornstarch
- 2 heads broccoli, cut into florets
- In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, sesame oil and garlic.
- Place beef into a 6-qt slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 90 minutes.
- In a small bowl, whisk together 1/4 cup water and cornstarch.
- Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
- Serve immediately.
Did you Make This Recipe?
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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
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Hi there, only recently found your blog and very yummy easy to make recipes….. thanks for sharing them…. I am a stitcher and so I love easy to make meals that taste delicious too
Made this tonight and it was AMAZING. I did cook for 4 full hours on high in my crockpot. Soooo easy, soooo good! The meat was so tender- it truly tasted just like a Chinese restaurant! Only question I have- is there a more lean cut of beef that can be substituted for the chuck? Or is the reason it is so tender because of the chuck roast? Delicious, thanks for the recipe- even my super picky eater-child enjoyed it! 5/5!
I find that the chuck roast is one of the best meats for the slow cooker.
If you can find a mock tender roast it should work. It is a very lean chuck roast. It is good for crock pot because it needs moist cooking or it turned out tough and dry. For this recipe I just cut it into thin slices and put it in the pot
dude… I am all over this one. So pinning for latet.
Fabulous! I reckon beef and broccoli is one of the most underrated dishes in Asian take-away restaurants, as the sauce (though humble) holds so much flavour! Making it in the slow-cooker is an amazing idea! I might just have to give this a shot 😀 Thanks for the recipe! x
I just started following your blog and love your recipes, can’t wait to try this one. I made the shrimp cobb salad last week and it was excellent. I love your reicpe variety, thanks!
I have been following your blog for a few months now and I LOVE it! The recipes are easy to make AND they aren’t full of weird ingredients. Every recipe I’ve tried has been a complete success! THANK YOU! I also love that you include pictures but not 8,000 of them – yours is the perfect balance!
This looks delicious!
Looks delicious! Are you sure it only cooks for 90 minutes.
Yes, Sharon – as indicated in the post, this is really based on personal preference. If you would prefer a more shredded-tender-texture, I recommend cooking for 3-4 hours.
I am very allergic to anything that lives in water. Can I just omit the oyster sauce?
Here is a great forum discussing possible oyster sauce substitutes – hope that helps!
Wonderful to look at, easy to prepare and can’t wait to eat! 🙂
Haha, I like Jason’s response – I’m convinced! Looks so delicious and I had never thought of making Chinese food in slow cooker! What a brilliant idea!
Throwing everything into the slow cooker makes life so much easier!
Dude…. :), I’ve been looking for a recipe for this in the crock pot! Awesome! Can’t wait to try it. This may seem like a dumb question, but do you purchase your beef pre-sliced or will stew meat work? As you can tell, I’m really inexperienced when it comes to meat.
I do not recommend using stew meat. You should go to your local grocery store and ask for a boneless beef chuck roast. From there, you should slice them up across the grain. Hope that helps!
Try popping the meat in the freezer for 15-20 min to firm it up a bit first, makes it easier to slice.
Slow cookers are the bomb. This looks a million times better than any of the take-out recipes I’ve tried to make at home, haha! Love the responses too. No doubt it’s amazing! 🙂
I went ahead and bought a second slow cooker because I’ve realized how amazing they are. I’ve been looking for a brilliant beef recipe and BAM here it is! Thanks Chung-Ah! Thank goodness I get all your updates. LoL 🙂
This looks amazing! Bookmarking for later! 🙂
Thank you for living up to your blog name…every single recipe I’ve made of yours is truly DAMN DELICIOUS!!
Can’t wait to cook this one for my hubs! 🙂
Love slow-cooker recipes that are just dump-stir-serve. I can see why Jason went gaga over this!
Looks wonderful. I’ll have to try the slow cooker for this.
Over the top delicious!
Lol love Jason’s response. Beef & broccoli is my go-to take out pick but yours looks so much better!
The beef looks soooo tender! Delicious 🙂
Dude, I need this! Seriously this recipe looks amazing, and it doesn’t get much easier than the slow cooker. Pinned.
Hahaha the most emphatic text ever, it must be good!
You are amazing and this dish looks just the same. Pinning and needing to put this on our weekly menu pronto!
You’ve totally convinced me I can do so much more with my slow cooker than just pulled pork!
Can you make this with chicken if you have an allergy to beef? Or will that throw off everything?
I am the weird one with the intense reaction to any kind of red meat. Which is really annoying because there are times when I want a big juicy steak or some yummy beef and broccoli!
I’m sure the chicken substitution would work just fine. I would recommend adjusting the cooking time as needed though. You may even want to use chicken breasts, leave it in the slow cooker on low for 4-5 hours, and shred before serving.
So perplexing question for you. We can’t do the soy, oyster or sesame due to allergies, I can easily replace the soy and sesame but what might you suggest in place of the oyster sauce? I’ve never used it so I have no idea what kind of flavor it brings to a dish.
This is a tough question to answer – there really is no easy substitute for the oyster sauce. You can try doing a mixture of hoisin sauce and dark soy sauce (or your substitute for soy sauce).
When I was living in Singapore there used to be a vegetarian oyster sauce in the condiments aisle, maybe have a look in your local Asian grocer? I think it was called mushroom sauce, not 100% on the name, but it was marketed as an oyster alternative.
I so love take-out recipes that you can accomplish at home. Pinning this winner of a recipe! Thanks for the inspiration!
I’m making this for my family tonight. Beef is in the slow cooker as we speak. I added a couple of things and hope it works out. I added some Xiaoshing cooking wine, ginger, sliced onions and when I add the broccoli, I’ll add some sliced carrots. Can’t wait!
I pinned this a while ago and decided to make it for dinner tonight. It was sooo delicious! Thanks for sharing the recipe!
Omg! Thank you sooooo much for the cooking time tip! 2 hours was just enough as because I didn’t want the shredded beef texture. I did this with a London broil cut of beef! My only question is, I know I need to cut my beef into smaller pieces, could that be why it looks dry on the outside? The meat is juicy once you bite it, but the sauce doesn’t stick to the meat. Should I up the corn starch?
I do not recommend using more cornstarch. You can always add more sauce on top to help with the dryness.
My slow cooker is only set for 8 or 10 hours on low…does it matter? Will the meat be cooked if I put it on 8 hours and take it out after 3 hours?
Yes, the meat will be completely cooked through if you take it out within 2 hrs as directed by the recipe. But if you would prefer a more “pulled-pork-texture”, you can keep it in the slow cooker for a longer period of time.
Made this for my hubby tonight and he loved it! Thanks for a great recipe!
first, I found your site only recently and I wish your pictures didn’t look so DAMN DELICIOUS because I want to make all of them 🙂
Having said that, I’d like to start with the crockpot beef and broccoli, but 2 pounds of beef seems like a lot for the 4 servings you indicate…did you have a lot of leftovers? Or just a lot of big-time eaters?
You can easily stretch this out to about 6 servings, but I actually like to be a bit more conservative when I list out the servings in the recipes just in case there are some big-time eaters. But then on the other hand, having leftovers is NEVER a bad thing 🙂
Thank you for doing this. I’d gotten in the practice of doubling most site’s recipes for “four servings” because those four people must weigh ninety pounds and have no appetites. When I double yours I have an extra meal made ahead to freeze and break out at a later date.
Hi! Wondering if I can substitute regular brown sugar for the the granulated?
Yes, absolutely, although I do recommend using brown sugar for optimal results.
Hi. Can I use frozen broccoli in place of fresh? That’s all I have in the house at this time.
Yes, that should work just fine. I recommend thawing prior to using.
I was going to use the frozen Broccoli florets. how much of the frozen should I use.
Anna, you can use the same amount as listed in the recipe.
How did u get it to thicken up? I followed everything n it’s runny:/
Feel free to add more cornstarch as needed until the desired consistency is reached.
I just made this and omg, it is so delicious. The sauce is so full of flavor and it was so easy to make. You’re right, 2 hours was just enough time to make the meat perfectly tender.
I’m cooking a large family dinner and would like to double the recipe. Any idea if I need to up the cooking time?
Yes, you may have to adjust cooking time as needed. Just be sure to add the sweet potatoes in a single layer on the baking sheet for best results.
Has anyone had any trouble with the cornstarch not cooking through and leaving the sauce slightly pasty and prone to separation when refrigerated? I’m thinking about omitting it next time, or replacing it with flour/water instead. Thoughts?
Kate, feel free to omit the cornstarch.
One way to prevent this is to mix the cornstarch with hot water, and stir it until you see that it is completely dissolved before adding it to the slow cooker. Use a glass measuring cup to stir the mixture so you can see that there are no lumps. Hope that helps!
Sorry, just to update what I previously said… the water can be warm but be sure to add the cornstarch to the water, don’t put the cornstarch in first and then add water. If you do the latter then you will have lumps.
This was so good. I used round steak stir fry. So simply. Served with brown rice I made in the rice cooker. Great for hot days. I’ll make this again.
If I were to double the entire recipe and I wanted pulled pork texture, would I set my crock pot for 8 hours?
I tried this recipe about a month ago and it was outstanding! I have shared recipe with all my friends that like oriental food. First I got crock pot b& b no way, then they tried it and 100% say better and healthier than any restaurant! Thank you!
Thanks for this wonderful recipe !! I have been injured recently and spending a lot of time at home…cooking (and cleaning the kitchen) has become very theraputic for me. I spent my youth living in Hawaii. Local kine grinds, much of which are a mixture of Japanese, Chinese, Philipino, Polonesian etc. were a way of life and greatly missed. Your recipes and others like you have given me the opportunity to finally cook what I have always loved. Thanks . … By the way..it turned out AWESOME !! or “ono” if you like. Aloha
This was just an awesome recipe – easy and fun to make, and the result is so good….
Hoping there is cookbook coming out!
This looks delicious!! I’ve made quite a few of your recipes for my family and we all have loved every single one of them (even the picky teenagers). I will be trying this one out this week.
Cabin you use green peppers instead of broccoli? Like pepper steak?
Yes, absolutely! Although cooking time may have to be adjusted as needed.
I cant do any forms of sugar. Do you have something else to recommend instead of the sugar??
You can try an artificial sweetener but I cannot speak for how much this will change the overall taste/texture of the dish.
Made this last night. SO good!
Made it tonight! It’s wonderful!
Has anyone tried freezing this? I loved this recipe and want to make some for my sister in law who is pregnant and craving Chinese food so she can have this in her freezer! Do you think this would freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I made this recipe for my boyfriend and it came out pretty well. My only problem was that the liquid didn’t thicken when I added the cornstarch. Cornstarch has to get pretty hot, like boiling hot to thicken. The low setting of a crock pot doesn’t get hot enough to thicken the cornstarch. I ended up ladling out the liquid and bringing it to a boil in a sauce pan, then I added it back into the crock pot. If I make this again I will do the same thing and probably discard some of the liquid or add more cornstarch, as the sauce didn’t really thicken up enough.
Elizabeth, you are completely right – you need a rolling boil to get that heavy thickness from cornstarch, which is not something you can get from the low setting of a slow cooker. That is why I stated on “high heat” for those additional 30 minutes. But nonetheless, that heavy thickness is not really necessary in a dish like this. You can certainly ladle out the sauce to a saucepan and go from there but that really defeats the purpose of such an easy slow cooker recipe like this one!
Thank you! Amazing as always! I have yet to try a recipe off of your site that me and my family didn’t love! I’m going to have to add this one to the rotation 🙂
I came across this recipe on Pinterest and it looked so simple I thought it would be a good meal to try on a work night. My boyfriend made it last night and it turned out perfect. This is definitely going to be a staple in the house, especially since our vegetable intake has been pretty poor as of late.
Dude, I made this with “stew meat” because that’s all I had. I’d prefer to use chuck roast but the recipe came out delicious despite the substitute. Hurray! Thank-you for this recipe!
I adjusted the cooking time because of the type of meat to 4 hours low on crock pot.
I used frozen broccoli & waited until the last hour to add in. I recommend adding an extra TSP of cornstarch if using frozen broccoli due to extra water. My family enjoyed it.
When I need dinner ideas, I pull up your blog for inspiration. You’re awesome 🙂
You just saved my bacon, Makena! Stewing beet was bought instead of chuck roast and so I was super upset I wouldn’t be able to make it, but I saw your comment and I’m letting it cook 4 hours now. I hope it comes out ok, but thanks to your comment I didn’t lose hope!
This looked amazing and I was so eager to try it. Unfortunately, even though I followed the recipe exactly, the beef was nowhere near done after 2 hours. It took another 2 hours on high heat for it to be cooked. I don’t understand how the short cooking time on low worked for so many others–maybe my Crock Pot is different? The end result was still good, but I had to put it in the fridge for the next day as it was way past our dinner hour by the time it was done!
That’s really strange because with 4 hours of cooking on high heat, the meat would have been way overcooked. What kind of meat was used and was it thinly sliced as directed in the recipe?
Wow! Jason was absolutely right! I tried this and it is better than our favorite take-out place. I loved the cooking time tip as it made for tender little bites of meat. There is no other word to describe the sauce but “phenomenal”. Girl… you are amazing!
Is it totally wrong to ask if I could cook it on high for one hour-ish, instead of low for 90 mins? Would that work?
I actually haven’t tried it myself so I can’t say for sure. It may even be done before the hour – it just really depends on how tender or how you prefer the texture of the meat.
Okay, thanks. I did it, so I’ll let you know! 🙂
Looks amazing! This will be my first crock pot adventure and I can’t wait! The hubs loves spicy food, how would you add some heat to this dish?
Sriracha would be a great addition!
Red pepper flakes
Okay, this was SO GOOD. I used stewing beef instead and put it in for a lot longer (about 6 hours), and then put in fresh broccoli instead of frozen and just cooked it for a little bit less. Probably the best Asian-style food I’ve ever made at home. Thanks for the recipe!
I love your site! Just got married and your site has helped me make dinner every night. I noticed you also have another recipe for beef & broccoli. Do you have a preference? The slow-cooker version or the stir-fry version? Also I noticed this one uses beef stock and the other one uses chicken stock. Does it matter which stock we use? Thank you!
Carol, congrats on becoming a newlywed! As for the two recipes – I honestly love both of them, but I prefer the slow cooker version just a little bit more. The meat comes out unbelievably tender, and I love having any excuse to use my crockpot. As for the stock, you can really use either of them, or what you have on hand. I hope that helps!
Dude! Dude man! Made this tonight and increased the ingredients and time by 50%… It.Was.Phenom. This is our favorite take-out dish and aside from having to cut the meat up (I asked if the butcher would – but alas, no.) It could not have been easier. It was a ‘wish I had 2 stomach’s’ meal. Thank you!!
Just got done making this. All I can say is WOW! Really simple and it tastes so good! This is going to be in my regular rotation of meals! Thanks so much for this!
Excellent! I often stir fry but this allowed me to start in the morning and come home to a pre-cooked meal and the vegetables were not overcooked. I added bell peppers and goma, and I used mirin instead of sugar in order to cut down on carbs. Using frozen vegetables is a huge added convenience. It was tasty with a bit of a bite. I’ll be making this again, but with more seseme oil or sriracha for more of a bite.
BTW, Do you have any variations on a recipe that I know as “pak kui” (phonetic spelling) that is basically stir-fried pork and pineapple with edamame, shoyu, and cornstarch? I learned it as a Japanese recipe. There must be a slow cooker version of this recipe. Thank you very much.
Unfortunately, I do not have a recipe for pak kui as I have never tried a dish like this. It sounds amazing though!
I must make a comment because this dish was so delicious and tasty.
I’m a white girl married to a Korean. I made this dish for my family and my in-laws for the Chinese New Years. I’m a decent cook, but not confident with my Asian cooking for my in-laws. I wanted beef and broccoli and stumbled upon this one. It looked good, and had so many positive reviews so I figured I try it. First, my 5 year old, asked “why is this so good!?” Then, my mother in law said it was very good; it reminded her of Korean bulgogi (which this dish taste similar to it). But my father in law, who is a very picky eater, asked for seconds.
I followed the recipe exactly, slow cooker for only two hours. The beef was very tender, and the sauce had just the right amount of soy, oyster sauce, and sweetness. Thanks for a great recipe. I’m sure I’ll using it again. I look forward to trying your other recipes.
I don’t have a slow cooker, so can I make this in a pot and just cook it low and slow??
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
This was fantastic! I loaded it down with lots of broccoli and carrot chips I made with the mandolin slicer. Thanks for the many wonderful recipes.
Hi! I am a cooking beginner and do not have a slow cooker at the moment. Would it make much of a difference to do this in a pot or pan?
April, if you do not have a slow cooker, you can try this stovetop beef and broccoli recipe instead: https://damndelicious.net/2014/08/13/easy-beef-broccoli/. It only takes 15 min from start to finish!
OBSESSED! My husband and I LOVE this meal. We make it at least once a month. I don’t change anything about the recipe and serve it over brown rice! Although I have made this with chicken, too and it’s excellent! So good!! Thank you!!
I made this today and it was delicious! I added a red and yellow pepper since I forgot about the giant bag of peppers I bought at Costco. I also made 50% more of the sauce since I hate it when some recipes don’t make enough, especially for a slow cooker. Can’t wait to eat more tomorrow!
Hi there, I’m new to your site but I am simply drooling to make a good number of your recipes. I am a huge fan of crockpot/slow cooker cooking.
Can you do this as chicken and broccoli simply by substituting boneless, skinless chicken breasts and chicken broth (and obviously adjusting the cooking time)?
Would it be possible to substitute fish sauce for the oyster sauce? I’m having trouble finding one that doesn’t have wheat in it (gluten intolerant).
You can certainly try substituting fish sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Hi there! I plan on cooking this tonight but I was wondering if it was possible to not use the oyster sauce and if it will make a big difference without it?
You can certainly try omitting the oyster sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Omitting an ingredient may also result in a mediocre outcome.
Love the recipe, but question. When do I put the broccoli in?
Melinda, the addition of broccoli is indicated in the recipe:
Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
Just tried making this. Unfortunately the brocolli ended up too soft and smushy – no more crunch left after the 30mins on medium high heat. (I did not stir it).
I suggest maybe the brocolli be added only in the last 10 minutes.
This recipe is no joke! I whupped it up for the first time on the eve of this past Easter. It fed 3 adults and 3 sugar addled kids (one of the kids even had seconds). It got rave reviews all around. I made it for a second time for myself and fired up some white boy bachelor style burritos with this recipe’s ingredients and some brown rice. Damn delicious for sure!
I was wondering if i can use sirloin or steaks instead? TIA
Julie, unfortunately, without further recipe testing, I cannot advise on how this will alter the taste/texture of the overall dish. Please use your best judgment.
Has anyone made this dish omitting the sesame oil? If not would it change the end result taste much?
If I double the recipe will the cooking time need to adjust instead of just two hours?
Yes, cooking time may need to be adjusted accordingly.
I know you cannot say for sure, but do you think it would be the entire cooking time doubled or just part of it. For example, 2 additional hours or just 1. Can’t wait to try it.
I don’t think cooking time needs to be double – just extended as needed.
I made this for dinner the other night and it turned out amazing! I left out the oyster sauce, used half the amount of beef called for, and doubled the broccoli. It was so simple to throw together and turned out perfectly, it’s my husbands new favorite dish! I cooked basmati rice to go with it and it complimented it perfectly.
What size slow cooker is this designed for? I only have a very small 1.5 qt. so will have to adjust the recipe, but knowing if this fits in a 4 or 6 qt. would help. I don’t know if a half recipe would fit in my cooker. I’ve gotten good at cramming a lot in it and filling it to the brim, and adding things that need less time after some things have cooked down. I’ll be substituting chicken breasts. I’m also thinking of using xanthan gum instead of the cornstarch – any thoughts? Thanks.
I recommend using a 6-qt slow cooker.
I made this today, followed the recipe exactly, except for reducing the amount of brown sugar. Totally edible, but I would not make it again.
1. Beef was tough. I sliced it similar to the photos, but it was overcooked and tough after 120 min in the crockpot. I think the cooking time is to short to really let the beef break down for this cut of beef.
2. I went easy on the brown sugar because I’m not a fan of sugary sauces. I might have used an eighth of a cup. It was still way too sugary for me.
The flavor is close, but – in my opinion – a few tweaks are needed. I’m not sure that if I had used the full amount of sugar this crockpot beef have been as tender as claimed.
Thanks for the recipe! Fun dish for the football crew!
Thank you for trying my recipe. But can I ask what cut of beef was used? Some cuts will certainly yield a tough result in the slow cooker but the beef chuck roast specified in the recipe here will yield a very tender, melt-in-your-mouth type texture.
So good. It’s like every bite kept getting better and better. I was thinking of subbing boneless/skinless chicken breast next time. How long would you recommend cooking? I followed your recipe exactly and it was beyond good.
This would be amazing with chicken! But unfortunately, without further recipe testing, I cannot advise an appropriate cooking time. Please use your best judgment.
I can’t wait to make this!
I have an seafood allergy, id there anything I can substitute the oyster sauce with?
Luisa D, here is a great forum discussing acceptable substitutes for oyster sauce. Hope that helps!
DE LI CIOUS! worths completely the 3 dudes and the dude man! hahahahaha thanks for sharing
Hi, I am going to be cooking for a program we have in our community called “Eating with Friends” we cook healthy but affordable meals for the elderly, I was thinking this would be a good recipe but how would it go with other vegetables such as coli flower and carrot or even some capsicum as well as the broccoli ?
They all sound like great additions!
This looks fantastic. I am part of a “meal club” and am planning on making this. I am planning on bagging this up to freeze. Have you ever froze all the ingredients?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Cooked it on high for specified time–didn’t want rare–and it turned out fine. Added a whole bunch of vegetables–that was great too. Next time, going to try it with chicken.
This was one of the most delicious dishes I have ever made (as a newbie cook haha)! Love your work and thanks for sharing! 😀
I made this for the first time last week. It was delicious! Making it again today. Thank you so much for sharing!
I am making this tonight for the first time. Yay! Your carbonara recipe is a staple in our house. Can’t wait to try another recipe of yours.
Thanks!! Doubled up on everything except the sugar as I had a ton of beef to use up and have prepared mushrooms to use instead of broccoli (here in the UK takeaways beef and broccoli/mushrooms taste pretty much the same sauce wise in my experience, but I prefer the mushroom version) and used a beef stock pot instead of broth. Had a taste of the sauce while it was warm and it is heavenly. Can’t wait for it all to finish cooking! There’s a whole ton of your recipes I’m dying to try.
I have 800 Grams of thinly sliced sizzle steak in my freezer would that be suitable to use?? and how long should i cook it for ? on High or Low Thankyou hope you can help.
Rhonda, you can cook on low heat for 90 minutes.
I just have a 4.5 crock pot slow cooker will this work in it?
So what I found was the sauce was very watery corn starch only thickens at a high temperature. So I removed all the sauce put it in a pot and brought it to a boil thickened right away then added it back to the beef and broccoli. Next time when it is time to add the water and corn starch I will removed the liquid and at it to a pit boil and then once thick will put it over the beef and broccoli to finish in the pot also I would recomend leaving it in the slow cooker an hour longer on low heat
Two questions: 1) can i sear the meat before putting it in the crock pot? i like that crispy texture on the meat. 2) instead of broccoli, can i put in snap beans instead? do you think that will still work with cooking time and all?