Hey There, Hungry Friend!
So, there’s this beef and broccoli thing I make in the slow cooker that’s become a bit of a household legend. It all started when I was craving that takeout vibe but without leaving my cozy couch—plus, let’s be real, my wallet was not pleased with my near-daily orders. After some trial and (delicious) error, I found a recipe that nails it. And hey, if I can do it, you definitely can too!
Why You’ll Love This Dish
Honestly, I whip this up when I know the day’s gonna be bonkers. My family’s pretty wild about it because it’s like getting takeout, but better (and cheaper!). Plus, the house smells amazing all day. Oh, and if you’ve ever tried to stir-fry beef that ends up tougher than an old boot—this is your salvation.
What You’ll Need
- 1.5 lbs beef chuck roast, sliced thin (or if you’re in a pinch, flank steak works too)
- 1 cup beef broth (I sometimes use chicken broth—don’t tell the purists)
- 1/2 cup soy sauce (my grandma swore by Tamari)
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves, minced (or just use that garlic paste, I won’t judge)
- 4 cups broccoli florets (fresh or frozen—I’m not picky)
- 2 tbsp cornstarch + 4 tbsp water (to thicken it up a bit)
Let’s Get Cooking!
- Toss your beef, broth, soy sauce, brown sugar, sesame oil, and garlic into the slow cooker. Give it a stir. I usually sneak a whiff here—it’s already smelling good!
- Set it on low and let it do its magic for about 4-5 hours. Or 6, if you’re feeling patient. (Honestly, don’t stress—mine’s gone 7 and still turned out fine.)
- When the beef is tender (like, almost falling-apart tender), mix the cornstarch and water in a little bowl until smooth. Pour that into the slow cooker and stir—this is where the magic happens, and your sauce starts thickening up nicely.
- Add the broccoli and cook for another 30 minutes. At this point, it might look a bit…soupy? But trust me, it all comes together.
Some Notes, ‘Cause I’ve Been There
- If you forget to thaw your broccoli, don’t worry—just toss it in frozen and let it cook a little longer.
- Once, I added too much soy sauce and turned the whole thing salty enough to cure a ham. Go easy, taste before adding extra!
Mixing It Up
I once tried adding carrots (cause, why not?)—they were fine, but a bit too sweet for my liking. But hey, if you’re a carrot fan, go for it!
What If I Don’t Have a Slow Cooker?
No worries, mate! A heavy pot on the stove works, just keep it low and slow, like you’re simmering a secret.
Storing (Or Not)
Yeah, this technically lasts in the fridge for three days. Though, honestly, it never lasts more than a day around here. Reheats nicely, too!
Serving Vibes
We usually serve this with jasmine rice or noodles—sometimes both if we’re feeling fancy. A sprinkle of sesame seeds always adds a nice touch.
Some Pro-Tactics
There was that one time I thought I could crank up the heat to speed things along… yeah, don’t do that. It needs the low heat to get tender.
Got Questions? I’ve Got Answers!
- Can I use something other than beef? Sure! Chicken works too—just adjust the cooking time.
- Is it freezer-friendly? Yep, though the broccoli can get a bit mushy. Maybe try freezing the beef and sauce, then add fresh broccoli when you reheat.
- What’s with the sugar? It balances out the soy sauce and adds a nice depth. I promise, you won’t taste it directly.