in , , ,

crockpot beef and broccoli


Beef and broccoli are a staple on nearly any Asian menu, the beef is tender, the sauce is rich and flavorful, and broccoli, which benefits from a slow, low “bath” in the sauce, is exceptionally attractive.


  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consomme or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after the dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • White rice, cooked
  1. In a crock pot, whisk together beef, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place the beef steaks in the liquid and toss to coat.
  3. Turn the saucepan over low heat and cook for 6 hours.
  4. When cooked, in a small bowl, whisk the cornstarch with the cooking liquid to form a slurry, then pour into a small saucepan, stirring well. Simmer on low heat for an additional 30 minutes to thicken the sauce.
  5. Add broccoli florets to the mixture and serve hot over white rice.

A note about cooking time:
The temperature of the crock pot may differ from the temperature, I suggest cooking it for 4 hours on the first round of this dish.
6 hours in the cooking pot seems to give a lot of “grated” beef instead of sliced, so reduce the cooking time by 2 hours and go from there. Mine turned out well with 6 hours.