Slow Cooker Broccoli Beef

Super easy Slow Cooker Broccoli Beef! The sauce is AMAZING – so much better tasting and healthier than takeout! 

Slow Cooker Broccoli Beef | Creme de la Crumb www.lecremedelacrumb.com

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.

Slow Cooker Broccoli Beef | Creme de la Crumb www.lecremedelacrumb.com

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.

Slow Cooker Broccoli Beef | Creme de la Crumb www.lecremedelacrumb.com

 

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?

Slow Cooker Broccoli Beef | Creme de la Crumb www.lecremedelacrumb.com

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!

Slow Cooker Broccoli Beef | Creme de la Crumb www.lecremedelacrumb.com

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

Slow Cooker Broccoli Beef

Super easy Slow Cooker Broccoli Beef! The sauce is AMAZING - so much better tasting and healthier than takeout!

Course Main Course
Cuisine Asian
Keyword beef, broccoli
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Author Tiffany

Ingredients

  • 1 1/2 pounds flank steak, thinly sliced and chopped into 2 inch pieces
  • 1 cup beef broth
  • 2/3 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red chili flakes (optional)
  • 4 teaspoons broccoli florets
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water

Instructions

  1. Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.

  2. 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.

  3. 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.

Recipe Notes

For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes

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Comments

I love the very last picture of the closeup. Makes me want to dig right in! Pinned for later.

    Thanks so much Jenna!!

    Hi Tiffany! I’m trying this for the first time! I added the corn starch at the beginning by mistake! Should I add it again at the end like your recipe says??

      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.

That sauce!! What a perfect weeknight dinner.

    Seriously though…. I could drink it!!

    Seriously…. I could drink it!!! Um, could you please pass the pitcher of broccoli beef sauce??

Oh my goodness, this looks amazing! The meat looks so tender and beef and broccoli with brown rice is one of my favorite dishes. Pinned!

This is one seriously gorgeous bowl of broccoli beef! That sauce…so velvety!

This recipe looks awesome. However, I do not own a slow cooker. Can you suggest an alternative way of cooking?, PLEEEEEASE 😉

    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!

Can I use a skirt steak instead of a flank?

This looks amazing. I love fake out take out!! Now if I could just convince my kids to eat broccoli……

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!

    That’s a great idea! I used homemade broth using buillon so I had the exact amount I needed but that is a great idea!!

Any thoughts on timing for adding the broccoli into the slow cooker and have them cook that way? Instead of the microwave? Thanks!

    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. 🙂

      Trying it today! Thanks so much!

    My thought too! I want the broccoli to taste like the sauce, not a veggie. 😉

Making it tonight! Can I use frozen broccoli instead of fresh?

    Yep! Use the same amount!

    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!

I’m making this tonight! Looks delish!

Hello, it says that is serves 4 but can you tell me how big the servings are? We do weight watchers so we have to make sure we measure everything out. Thanks a bunch!! I plan to make this tonight!

    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’m making this tonight for tomorrow’s dinner. Can I leave it in the crock pot for 6-8 hours instead of 4-5?

    Hi Dorean, You definitely can, just make sure the slow cooker is set to “low” and I wouldn’t add the broccoli til close to the end or it would get very soggy. 🙂

I’m making this tomorrow. I’m thinking of adding onion to the list of ingredients for additional flavor. If I do that how much onion would you recommend me to use?

    Hi Ethan, I’d probably add 1/2 onion chopped.

      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 don’t know why I’ve never tried that, I’m definitely adding mushrooms next time!! I haven’t tried it with chicken yet but It’s on my to-do list!!

        Brandy, love you variation. Going to try that next

        I’ve done it with chicken. I didn’t like I but I love it with beef.

Hi! I don’t understand the cornstarch ingredient, it says 2 tbsp plus 4. So does that mean 6 tbsp of cornstarch or am I missing something? Thanks!!!

    OK nevermind, I’m a dork. I now see the continuation of the recipe!! Thanks, can’t wait to try it! !

Looks wonderful! I have been looking for a recipe for shrimp and broccoli over rice. How should I change up the sauce?

    Hi Lee, I wouldn’t change the sauce at all – it will still go perfectly with shrimp! Just substitute shrimp for broccoli and possibly reduce cooking time a bit.

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!

    Hi Vera, I always grease my pot – it makes clean up easier. As far as the beef, I’ve never had that “gristle” you mentioned – maybe you had bad luck with this piece?? Not sure!

    For future reference though, any thin cut of steak will work for this recipe – I know skirt steak does well. Anything that comes in a really thin sheet is perfect. 🙂

i have everything for this at home, BUT the sesame oil… can you substitute?

    You can use another oil – like vegetable or canola oil – but you’ll be missing out on that asian sesame oil flavor!

Can you substitute green peppers for the broccoli? Green pepper beef is my favorite and I have not been able to find a copycat recipe that tastes good. This sauce looks perfect!

    I’m sure you could! Just don’t cook them too long because they will become mushy. 🙂

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!

    Hi Samantha! You can definitely add more broccoli! Also, you just need to throw it into the pot probably 45 minutes before serving – if you add it too soon the broccoli will likely get soggy.

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!

    I used London Broil and cut it into smaller (1-inch) chunks. My friends loved it!! I don’t think the pot roast chunks would be bad, but just not the usual texture you would find.

Hi Tiffany,

I was about to make this and realized I don’t have the TBSP of sesame oil. Could I use regular old olive oil instead or do you think this will greatly impact the sauce?

Thanks,
Heather

    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.

This was ridiculously good!! I really did want to drink the juice! I will be making this again and again!

    Isn’t that sauce just incredible?! I love to poor any extra over rice and eat it for lunch the next day. Glad you enjoyed it Sarah! 🙂

This looks AMAZING!!! It’s what’s for supper tonight!! Got a question…..1. Do you brown the meat before putting into the slow cooker? Thanks so much!!! Mmmm Cant wait to eat this!!!

    Nope, you don’t need to brown the meat first. I hope you enjoy it!

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!

Can’t find flank or skirt steak…any other suggestions?

    Any really thin-cut steak should work!

I am cooking this today,cut my flank steak up and I to had that grizzle in my meat but cut it anyway, is it going to so tough I can’t eat it? The slices are to thin and small to remove it now.

    Hi Sharon, did you put the grizzle in the crockpot with the meat or did you cut it off?

      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!!

    Ha – the second time I made this dish I doubled it because it disappeared SO quickly and we wished we had leftovers! So happy to hear you liked it Nicole!! 🙂 🙂

      If you were to double the recipe, would that also mean doubling the cook time? Or would it still be 4-6 low and 2-3 high?

        Hi Jean! Check the meat at the end of the regular time- it may need a tad longer, if any! The cooking time will probably remain the same! Hope you love this dish! Thanks!

Trying this tonight but could I just add the broccoli into the slow cooker with the meat instead of microwaving it

    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.

BTW, your photos are absolutely gorgeous. Found you on IMGVER. 🙂

    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!

Looks delicious can’t wait to try it! Was that fresh or frozen broccoli that was used?

    You can you either fresh or frozen – I’ve included a note about it! 🙂

      I’m not seeing a note about using frozen broccoli in the post or recipe. Are we supposed to thaw the broccoli before adding or can we add it in frozen? If adding when frozen, when do we add it?

        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.

          No problem Tiffany. I ended up putting the frozen broccoli in around the same time as the cornstarch mixture, but I should have added more cornstarch

AMAZE-BALLS! I made the sauce with all veggies (broccoli, carrots & snow peas)…phenomenal! I shared it and she made it with the beef….winner winner chicken (or beef) dinner!

    Oh yum I definitely need to do an all-veggie version!! That would make a great side dish or main dish!!

This. Was. Amazing.

    Haha – well said Amanda!!! 🙂

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 usually serve this with rice!

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.

    Yay!!!! I consider any dish to be a major success if it makes the husband ask for it again and again – especially when your husband is a cook!! So glad you enjoyed this as much as we do!!!

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.

Oh my heavens this looks delicious. Just wondering if you could use stew meat instead of a steak. Thanks so much!

    Hi Tammy – I’m sure you could use stew meat! The texture of the meat won’t be quite the same but would still be yummy I bet!

Hi my slow cooker only says high 4/6 or low 8/10 hours who long should I leave it??

    Hi Elsa – That’s a little confusing, you should be able to control the amount of time but I’d go with the high. 🙂

Made this for dinner tonight, (put broccoli in at beginning), added mushrooms, asparagus, and onion. Served over rice. Came out great.

    I love the extra veggies Jennifer!!

    Didn’t the broccoli come out mushy?

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 Maria, I wonder if it might have been the cut of meat you used? But you could try just 4 hours and see if that does the trick!

      Hi Tiffany, I used the flank steak. Is there an alternative cut or just that maybe my crock pot worked too long…

        Hi Maria, Flank steak should work great. I’d maybe try closer to 4 hours and just cut the pieces a little big larger next time 🙂

Hi Tiffany, do you think it would work with ground beef?

    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.

    Hi Karen, I’ve made this several times with flank steak and it has always come out very very 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 .

    Hi Caroline! I’ve eaten these leftovers all week long and love it! I haven’t noticed any issues with the broccoli!

This looks delicious! I’m going to try this substituting Splenda Brown sugar instead of regular brown sugar.

This looks so good. This is going on our meal plan for this week. I shared this in my Recipe Roundup on my blog! Annie @ Plus Size to Downsized

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.

    Ooh it would definitely be yummy with carrots – great idea!!

Hi! Would I completely ruin this if I left it for 7-8 hours on low while we were at work?

    Hi Kristine, I don’t think it would ruin it, I might try cutting the beef into a little bit larger pieces to prevent over-cooking and make sure you do set it to low. 🙂

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!!

Thanks

    Hi Liz! So my fitness pal is my favorite thing EVER because if you go to the website you can plug in a URL for a recipe online and it will help you calculate the recipe right from there, it’s awesome!

      I just figured it out, thanks for that! I had no idea the website had that feature, would have saved myself so much time!!!!

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!!!

    I’m so glad it exceeded your expectations Ginna! This truly is one of my go-to crowd pleasers, I have yet to serve this to anyone who didn’t fall in love with it!

This looks so good but I don’t buy steaks. So can I use the Beef Stew Chunks instead?

    Hi Jackie, You can use another cut of beef if you like, the texture of the meat will be a bit different but it should still be delicious!

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!

if we do not have BROWN sugar, can we use regular? *sigh*

    Ah shoot! Yes you could use white sugar but it will have a different flavor – may or may not be good I haven’t tried it!?

I made this last night for Sabbath dinner with egg rolls and rice. Uh-mazing! Made it exactly as directed, everyone loved it. Thank you!

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?

    Hi Emily! I haven’t tried it myself but I can’t see why that wouldn’t work – It’ll need a little longer cooking time since you’re cooking from frozen but it should taste great I think!

    I made this as a freezer meal and it turned out awesome!! I divided all the ingredients into freezer bags, except the beef broth, slurry, and broccoli.

      @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

Would it be too salty to use regular soy sauce and not low sodium?

    I think that would be totally fine! Maybe just reduce it by a tablespoon or so 🙂

    I used regular soy sauce and it was way too salty! Low-sodium for sure next time.

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! 🙂

Am I missing nutrition information somewhere? This was delicious- and my kids who have always refused broccoli asked for seconds!

I made this today and it was delicious!!!

Just wanted to let you know, I made this for dinner last night. My family loved it. My daughter said it was even better than at the Chinese place.

I would love to make this up in bulk to freeze. Have you tried that? I was thinking of getting everything together in step 1 to throw into freezer bags. Thoughts? Looks amazing, thanks for sharing!

    Hi Stacey! I think this would be great as a freezer meal! Your idea is great to put in freezer bags. Then dump and cook!

      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.

      Just thought I’d follow up, worked great as a freezer meal. Thanks again!

Making this for the third time!! We love it!!! Thanks so much for such an easy and delicious recipe!

I made this tonight as written, and it was delicious! Rave reviews in my house. I think next time I will add a little fresh ginger. I think that would take it over the top!

Just finished having seconds of this….. it was AMAZING!!! It tasted better than take-out. That sauce is the bomb. Thanks for sharing it.

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!

    Hi Becky, Sorry for the delayed response – for future reference I used a 6 quart crockpot for this recipe. 🙂

What size crockpot did you use for this? Recipe looks amazing and I’m probably going to try it out this weekend.

    Hi Ginnie, I used a 6 quart slow cooker 🙂

Has anyone had an issue with the sugar n the sauce causing the meat to have a burnt taste since it is cooking in it for so long?

Going to make this for dinner tonight; it looks delicious! Should I brown the beef before putting it in the slow cooker?

Should I brown the beef before cooking it?

    You can but I never do – there’s really no need, it will cook thoroughly in the slow cooker 🙂

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.

    Hi Tammy! Thanks so much for taking a minute to comment, I am SO glad to hear that you love this recipe as much as I do!

really very good and easy respices

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 Becky, I would cook the noodles separately for best results!

Thanks for the great recipe! I did a Bragg’s amino acid substitute for the soy sauce and it was a little to salty. Just a heads up for anyone w/ the same idea!

    For substitution, how much Bragg’s amino acid would be equivalent to the soy sauce?

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?

    Hi Meghan, you may need a little bit of extra cooking time, maybe 30-45 minutes?

      Thanks so much for getting back to me, I am so excited to try this out!

Hi I don’t have corn starch and couldn’t find it anywhere in the grocery store. Is there another alternative for the cornstarch or is it not important to put it in?

    Hi Danielle, you could sub in flour for the corn starch. For future reference corn starch can be found near the flour and similar baking ingredients 🙂

      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)

I’m planning on putting this all together and freezing for a later date.Can I go ahead and add the cornstarch slurry to my freezer bag or should I wait until I’ve cooked it?

Hi! I made this the other night and it was Soooo delicious! I want to make it for a bigger group now 🙂 if I double the recipe do I need to cook it longer?!? Thanks !

    Hi Janelle, it probably would need another hour or so in the crockpot. You can always allow for an extra hour and if it is ready sooner just switch the pot to low or warm til dinner is ready! 🙂

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.

    Hi! It won’t taste the exact same but it would still be delicious I think even without the sesame oil so I’d go for it!

Hello. Looking forward to this for dinner tonight! If we double the sauce, do we double the cornstarch mixture at the end also?
Thanks!

    Hi Rachel, yes you would double the cornstarch as well 🙂

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.

Do you think it’s possible to omit the brown sugar? I love this recipe and have made it several times but I’m trying to stray away from sugar.

    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?

Trying this tonight for dinner, can’t wait! I will add my thoughts on it afterwards 😀

I just made this tonight. It was amazing!! I added half a cooking onion, but that was the only modification I made. Absolutely delicious!

I have made this twice. It is so yummy and completely takes care of my take-out cravings! I hardly ever leave feedback for things on the internet, but this was so tasty I had to say something!

    I’m sooo glad you did take a minute to leave a comment, I am SO happy that you like this recipe, it’s absolutely one of my very favorites!!

Hi,
Could I use chicken breast strips instead of the steak and substitute chicken stock for the beef stock.? It sounds delicious, but we don’t eat red meat. Thanks!

    Hi Brandy, Yes you could do that! Don’t cook the chicken too long or it might get dried out. 🙂

I would like to be able to open the print function to change the font size and to copy and paste to my recipes folder.

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. 🙂

Made this last night and my family loved it!! It was amazing!! I did substitute the water for the rest of the beef stock!!! I will be making this again!!

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.

If you’re going to make this and freeze for the week, should I add the corn starch mixture before freezing it or after defrosting it?

Hi there! Gonna try this one day this week. My question is, of the HI/LOW cooking times, which do you do when you make it? High 2-3 hours, or Low 4-5 hours?
Thank you!

    Hi Kimberly, I have made it both ways! Either way will work 🙂

Step 2 does not indicate HOW MANY minutes before serving, it just says, “minutes before serving…!”

    Hi Elaine, It should read “about 30 minutes before serving” sorry for any confusion 🙂

It’s cooking now. I hope I didn’t mess it up. I was a little backwards. I did low sodium beef broth and regular soy sauce since that’s what I had in the house. Fingers crossed it comes out ok!

    As a follow up, it came out great! I had to use a bit more slurry but I loved it. Excited for left overs.

Just made this and whoa! It was unbelievably good. The meat was buttery soft and the sauce was superb. It is definitely a restaurant-quality meal. A keeper for sure. Thanks.

I wonder if there is a more tender cut of meat to use with flank. I would love to make this for my family but my 2year old doesn’t do tough cuts so well yet.

    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.

      Ooh, I bet that soft steak just melted in your mouth! I might just have to try it!

        It was buttery soft! Thanks for an amazing recipe. This will be in my rotation of favorite meals, for sure.

Slow cooking is known for tenderizing tough cuts of meat. You might just give it a try and see. For better results, cook it on low for a longer period of time. I made it and it really is delicious.

Delicious!!!!! One of the best recipes we’ve tried… even the leftovers were great. Thank you for sharing!

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.

Made this tonight. It was amazing. Used skirt steak instead of flank steak because it’s what I had. So tender. Son commented, “we need to eat like this more often” 😀

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?

    I would probably go with 1/2 cup instead of 2/3 – I think that would cut down some of the saltiness, but add a few tablespoons of water to account for the missing liquid 🙂

This looks delicious! Would this work as a freezer meal? Do you have any tips on how to prepare and freeze for later? Thanks!

We love this recipe, but I want to try it with chicken next time. Would you suggest using chicken broth instead of beef, or just leave the sauce as is?

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:)

Hello, can’t wait to try this! Do you know of any substitutions for the cornstarch that would be paleo compliant? Also do you think honey would substitute well for brown sugar? Thanks so much!

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.

    Also forgot in Australia 1.5 pounds is roughly 600- 700 grams, so I use one Kg, because it is so nice and turns out perfect.

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.

I made this recipe tonight it was amazing.
I added a little spice and added
caramelized onions at the end with broccoli.
The best.

Thanks, Tiffany

Amazing! I used sirloin steak because it’s what I had in the freezer. Steamed the broccoli instead of microwaving. Trying to resist the leftovers right now. Wonderful crockpot meal. Thanks.

Will this recipe taste good will sirloin steak?

Made this tonight and it was delicious!!! It was so easy, too! Definitely recommend this recipe! Sauce is so tasty!

Made this tonight-it was a HIT!!!!

No more $40 chinese take out! This is sooo good. I can’t wait to try your other asian freezer meals.

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.

Can i cook the broccoli in the crock pot instead of microwave?
Thank you, making it for dinner tomorrow looks yummy!

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.

It didn’t taste as expected but it was okay. I was expecting it to have more of a Chinese taste, so, I’ll have to search for another recipe. I’m glad I tried it because I would have always wondered.

I made some adjustments to it like adding flour to thicken the sauce. My husband loves it! It’s a must try meal…

Just made this; AMAZING taste!!! Also one of the easiest meals I’ve prepared… Thank you!!

Hi Tiffany! This looks awesome and I can’t wait to try it, but I need to calculate weight watcher Smart Points. Can you provide nutritional info, by chance?

Thanks!
Lisa

Can you use sesame seeds instead of the oil?

    Hi Dawn! Unfortunately sesame seeds don’t carry nearly as much flavor as sesame oil. But you can substitute regular oil in a pinch and then get sesame oil for next time 🙂

What size slow cooker do you use?

    6 or 8 qt

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.

    Hi Cindy,

    I generally use a 6 quart slow cooker. If you wanted to use a 2 quart I would recommend cutting the recipe in half. Be sure to cut the time in half as well. 🙂

Dear friend
Your post is very helpful,it give me much help,thanks a lot!

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!

Hi this looks beautiful. Do I brown the meat first

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!

    Laura- That’s what I do each time I make this (which has been about 5 times now.) I add broccoli, peppers, and onions along with the cornstarch, and it’s the perfect amount of cooking time!!

I made this last month and the whole family loved it! It was an absolute hit. I’m going to try it with chicken tonight since that is what I have on hand. Thanks for sharing!

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!

I believe you that this sauce recipe is tastier than take out, but how is it healthier? Thanks!

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!

I know this is going to be a silly question for most of you, but I am a beginner and I won’t know until I ask.

If I would like to double the meat, do I double everything else in the recipe too?

When you stop laughing, please respond. 🙂

Simple and very good! I served it with a side of brown sweet rice spiced with Chinese five spice.

I halved the sugar (to 1/6 cup) and still found it a bit on the sweet side; I’ll try 1–2 tablespoons next time.

I will also add more vegetables next time (I envision chopped red bell peppers, red onion, mushrooms, and some fresh ginger.

I would serve this to guests! Thanks so much for the great recipe!

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)

Easy to follow recipe. We all loved it. Thank you

I wish you would fix the mistake in the directions for the Slow Cooker Broccoli Beef. I would love to try this recipe but there is something missing in the directions?

    Hi Karen,

    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!

    Shannon,
    I think that would be totally fine! I’m all about prepping ahead of time. 🙂

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?

What other beef could you substitute? I’ve never ever had tender flank steak, no matter how long it is cooked or not.
Hoping you have other suggestions. Thanks!

    Hi Judy! I’ve made this recipe many times and it always comes out perfect! However, skirt steak would be a good substitute. 🙂

Does anyone know how many calories are in a serving of this? Me and my husband love this so much!!

    Hi Melissa! There are about 650 calories per serving. 🙂

Made this tonight, and oh my word soooo good!! Thank you for sharing!!

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!!!

Omg! I Am a loyal customer to a local Chinese restaurant and get the broccoli beef every time. This is soooo much better! Absolutely amazing!

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.

I noticed it says low sodium soy sauce, does it have to be low sodium?

    Hi Sandy – no, it does not have to be low sodium soy sauce, that is just my preference.

This stuff tastes really good. I made rice to eat with it. Mine didn’t thicken up much with the cornstarch. Also, the meat came all to pieces .I cooked it on low for 3.5 hours.

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!

Ihave made this recipe for my husband and sons multiple times now and it has quickly become a weekly favorite.i tried to Give 5 stars But it wont let me.

Does the meat turn out soft? Asking for my 3 yr old☺️

    Hi Dalila – yes, the meat should be very tender/soft.

Was gone in no time. Great dish.

This was delish!! And so easy. Thanks so much for sharing.

This is supper easy to make and totally delicious

    SUPER easy right?! I am so glad that you loved it, Earl! Thanks!

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!!

    Sounds delicious! Great ideas. Thanks for sharing!!

Hi! Could I make this with chicken? i did it to the specifications and the meat turned out very brittle. Not sure what happened.

    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!

Will stir fry steak work ?

    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! 🙂

I’m out of cornstarch. Is there anything else I can use as a replacement to help thicken the sauce a little?

    Flour will work the same! 🙂

Made this tonight. it was tasty. also added some sriracha sauce instead of the chili flakes and it turned out excellent. served it over some rice and I will be making it again!

    Great idea! Good thinking. Thanks for sharing!

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

    Mushrooms are a great idea for this dish- I hope it turned out delicious for you! 🙂

Hi Tiffany
If I make half quantity will i need to cook it for same amount of time

    Hi Elaine- I would guess that it would take less time if you are going to half it! Or you can make a full batch and freeze the other half. I hope you love this dish! 🙂

LOoks amazing! Have you evEr tRied it with liquid aminoS? Or cocOnut aminOs? Allergic to soy sauce but still crave asian food here and there!

    Hi Seline- to be honest, I have no idea what liquid aminos are! I had to look them up online. Sorry that I am no help with that!! If you try it using aminos, definitely let me know how it turns out!!

i bought all the ingredients to make and freeze this but now im wondering if the broccoli wouldnt freeze and reheat well. what do you think?

    Hi Jen- I haven’t frozen this with the broccoli in it myself, for that reason! So I am not 100% positive. I’ve always played it safe and frozen just the meat!