Slow Cooker Teriyaki Beef and Broccoli loaded with tender beef and fresh broccoli. It's the perfect recipe for a satisfying dinner any night of the week.
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Ordering takeout can be so expensive, not to mention it's not often all that healthy. That's why I love this slow cooker beef and broccoli! It's much more affordable, satisfies that Chinese takeout craving, and is much better for you. I love to serve this over white rice, or even alongside my Pork Fried Rice.
Why this Recipe Works
With simple ingredients and prep, it doesn't get much easier than this. You'll love the convenience of preparing your teriyaki beef and broccoli hours ahead of time and having a fantastic meal hot and ready by dinnertime!
This easy dinner has savory and umami flavors, delicious tender beef, and healthy broccoli for an all around classic dish. Like this Chinese BBQ Pork and my Shrimp with Hot Garlic Sauce, this is the perfect way to prepare a takeout-inspired dinner in your kitchen.
- Chuck Roast: I used a 3 pound roast for this recipe. It'll get nice and tender in the slow cooker without drying out.
- Beef Broth: Adds additional savory flavor and keeps the beef nice and hydrated.
- Soy Sauce: This is a crucial ingredient for this beef and broccoli that adds saltiness and umami flavor.
- Dark Brown Sugar: Balances out the savory nature of this dish with some tasty sweetness.
- Red Pepper Flakes: Provides a little bit of spicy heat. You can omit the pepper flakes or reduce the amount if you're not a fan of spicy food.
- Fresh Garlic: I like to use fresh garlic, but you could use jarred and minced garlic to cut down on prep time.
- Cornstarch: Helps the sauce thicken.
- Broccoli Florets: For some added nutrition that pairs perfectly with the flavorful beef.
How to Make this Slow Cooker Beef and Broccoli Recipe
- Step 1: In a small mixing bowl, combine soy sauce, brown sugar, beef stock, ginger, and red pepper flakes.
- Step 2: Cut your beef roast into slices and add them to your slow cooker.
- Step 3: Add the sauce to the slow cooker, then mix in the minced garlic.
- Step 4: Cook on low heat for 6-8 hours or high heat for 3-4 hours.
- Step 5: In a separate bowl, combine cornstarch with water, then pour the cornstarch mixture into the slow cooker and cook for 30 minutes or until thickened.
- Step 6: Add broccoli and cook another 30 minutes or until tender and cooked through.
- Serve your slow cooker beef and broccoli over white rice, brown rice, jasmine rice, mashed potatoes, cauliflower rice, or your choice of noodles.
- This recipe can be made from fresh broccoli or frozen broccoli florets. You may need to add a bit more time if cooking from frozen, and the results might not be as firm as fresh broccoli florets.
- Add a bit of sesame oil to the broth for a bit of nutty flavor.
- Sprinkle sesame seeds or sliced green onions over top for a tasty garnish.
- Other cuts of beef that work in this recipe are skirt steak, flank steak, top sirloin, or hanger steak.
- Be sure to keep an eye on the slow cooker once you add the broccoli. You want it tender-crisp, and overcooking can lead to mushy veggies.
To store leftovers, allow everything to cool and transfer to an airtight container. In the fridge, your beef and broccoli will last 3 to 4 days. You can also keep leftovers in the freezer for 2 to 3 months.
You can easily reheat leftovers by transferring to a microwave-safe bowl and microwaving in one minute increments until heated through. Stir in between to ensure even reheating. Add a little bit of beef broth or water to prevent drying out.
From frozen, first allow the leftovers to thaw for several hours in the fridge, or overnight if possible.
The cornstarch slurry that cooks right in the crock pot is the perfect way to thicken up your sauce. If you want an even thicker and richer sauce, you could also add a bit of xanthan gum along with the cornstarch slurry.
In theory you can, but I recommend sticking with beef using these instructions. Other kinds of protein like chicken will have different cooking times. If you want to make a Chinese-inspired chicken dish, I recommend trying something like my Spicy Hunan Chicken Stir Fry!
Slow Cooker Teriyaki Beef and Broccoli
- 3 lb beef chuck roast
- 2 cups beef broth low sodium
- 1/2 cup soy sauce low sodium
- 1/2 cup Brown sugar
- 1 teaspoon ginger
- 1/2 teaspoon red pepper flakes optional
- 3 garlic cloves minced
- 6 tablespoons cornstarch
- 4 cups fresh broccoli florets
- In a small mixing bowl whisk together the beef stock, soy sauce, brown sugar,ginger and red pepper flakes until combined and set aside.
- Cut your chuck roast into thin slices and place them into the slow cooker.
- Pour in the sauce, add the minced garlic and mix.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In a small bowl mix the cornstarch and 1/2 cup of the sauce or water until you have a slurry. Pour it into the beef and broccoli and stir. Turn up the heat to high if it's set to low, let cook for 30 minutes to thicken.
- Then Add in the broccoli for 20-30 minutes and let it cook through.
- Serve over mashed potatoes, white rice, or pasta.