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Take-Out, Fake-Out: Beef & Broccoli {Crockpot}

Set and forget this easy Take-Out, Fake-Out: Beef & Broccoli {Crockpot}!

Time to break out the crockpots :) one of the best parts of the cooler weather is being able to breakout the crockpot to make delicious soups, stews, and cozy dinner meals such as this one!

You all know my obsession with chicken & broccoli, well I’m also obsessed with beef and broccoli so this slow cooker version is right up my alley. I love setting up a meal and just forgetting about it. You have the freedom to do whatever you want while a delicious meal is cooking away. Let me tell you – your whole house will smell AMAZING and the flavors in the sauce are to die for. I probably could’ve dunked all my rice in it, but I needed sauce for the next day as these make great leftovers :)

I can’t wait for all the slow-cooker recipes coming this fall/winter. The only thing that irked me in the past about them was the fact that I had to make them on the weekends cause I have this fear of having the slow cooker on while I was at work. I always worried it’d burn down my house. I found a solution. An electric on/off timer. I bought this and I can now set the time of when I want the slow cooker to start and when to stop. I’ll likely set it only to start because I’ll time it so when I get home, it’ll be done so I can just unplug it :) It’s a great investment and I can’t wait to cook more in my slow cooker! Fear of my house burning down should subside.

Okay, let’s have some fun! I know it’s random but I thought I’d throw this in here. Seven things that you most likely didn’t know about me:

  1. I have perfectly straight teeth and I had no braces.
  2. I have no arm hair. No joke. If we ever cross paths, I can show you.
  3. I did ballet and jazz for 8 years.
  4. I have a fascination with aviation (even though I have anxiety with flying) and I’ve always dreamed of becoming an air traffic controller.
  5. I’ve never gotten any tickets, although I probably just jinxed myself and will get one on the drive home today.
  6. I can type 104 words a minute. You can take the test here.
  7. I’m triple jointed.

Tell me something I might not know about you! :)

Take-Out, Fake-Out: Beef & Broccoli {Crockpot}
Recipe type: Main Entree, Slow Cooker
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • White rice, cooked
  1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours.
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
  5. Toss in your broccoli florets then serve hot over white rice.
Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. As stated in the instructions, after you add the cornstarch slurry, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.

If you're using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.

Yes, you put the meat in the slow cooker raw, in sliced pieces.

Source: adapted from BS Recipes



  1. 09/12/2012 at 7:29 am

    This looks delicious! My crockpot is being dusted off later I can’t wait to try this recipe!

  2. 09/12/2012 at 8:07 am

    LOVE crockpot recipes that don’t make you brown the ingredients first! This is going on my must-make list!

    Also, I’m a former ballet girl too!!! I never wanted to go to college. I wanted to dance dance dance. But, 7 years later, I still do brain stuff instead of dance stuff.

    • 09/12/2012 at 8:10 am

      I HATE browning ingredients first. Takes out the ease of crockpot dishes. Haha, laziness all the way! Yay ballerinas :)

      • Jennifer
        03/31/2014 at 7:10 am

        Browning meats just adds “something” to the dish – I am now HOOKED on my Ninja 3 in 1 – it is a bit expensive but as much as it does and as much as I use it – totally worth it – I got rid of THREE appliances (re homed) when i ordered it :)

  3. 09/12/2012 at 8:23 am

    Do you know what this looks like? Broccoli CARNITAS!!! And we all know how happy that makes me. Must make. Adding it to the fall/winter rotation :) Also, I will gladly give you some of my arm hair from those lovely Italian genes.

  4. 09/12/2012 at 8:28 am

    oh my! beef & broccoli is my favorite, go-to food to order when we order take out!! I love this fake-out! And I LOVE even more that its in a crockpot…soon, I wont have time to be standing in the kitchen for long periods of time! :( YUM!

  5. 09/12/2012 at 8:49 am

    Two points:
    1) I am *petrifiiiiied* to leave my crockpot on while I’m at work. I’m so afraid my apartment will explode. Such a bummer.
    2) I’m so jealous you never had to have braces! Six years, baby.

  6. 09/12/2012 at 8:54 am

    I do <3 me some crock pot recipes.

    @tara, why?! I love my crock pot!

  7. 09/12/2012 at 8:57 am

    This looks so fantastic, I can’t wait to try it!! Would you believe I sometimes leave my oven on for hours while I’m out during the day? I always cross my fingers I won’t come home and find fire trucks on the street :) Also, I danced too when I was younger! My real passion was gymnastics though, I did that for more than 10 years.

  8. 09/12/2012 at 9:19 am

    Definitely making this recipe! How does the timer work? I have the same fear!

  9. 09/12/2012 at 9:21 am

    This looks good; I must try it!

    I bought the Wolfgang Puck Multi-Cooker which lets you brown/sear right in the crockpot! It stopped working after 6 months though :( I’m waiting for my replacement to come in the mail!

  10. 09/12/2012 at 9:38 am

    you know i love my crock-pot + this sounds absolutely wonderful!

  11. 09/12/2012 at 9:46 am

    This looks awesome!

  12. 09/12/2012 at 10:11 am

    Oh shoot! I knew this would look wonderful. BLAST, I better get that crockpot sooner than later.

  13. 09/12/2012 at 10:16 am

    Whoa dude, triple jointed?! And no arm hair?! Lucky! Fun fact: I crack every single one of my bones and joints, even weird ones like my inner hip bones that you wouldn’t think about. And I do it multiple times a day, too. I sound like a bone orchestra haha :) PS, I LOVEEEE this dish! The sauce looks so caramelized and more glaze-y, which I like about beef and broccoli usually. And anything crockpot screams my name. So easy!

  14. Dawn
    09/12/2012 at 10:24 am

    Thanks for the awesome looking recipe. I dusted off the ‘ol crockpot last weekend and can’t wait to use it some more! I love the timer idea too! I will be trying this recipe asap!

  15. 09/12/2012 at 10:24 am

    yesssss please!

  16. 09/12/2012 at 10:25 am

    I’ve never thought to make beef and broccoli in a slow cooker!

  17. 09/12/2012 at 10:27 am

    I love the facts! And Fall totally = slow cooker time

  18. Becky
    09/12/2012 at 10:31 am

    I’m making this tomorrow. Can’t wait to try it and I know it is something both of my kids will eat which is very hard to achieve :)

  19. 09/12/2012 at 10:36 am

    Mmm, beef & broccoli is one of my faves! I always forget about my slow cooker – maybe if I bookmark this I’ll actually remember I have one!

  20. 09/12/2012 at 11:17 am

    I am so going to take that typing test. I am crazy fast, but never have done a test – fun!
    I love the crock pot, the only down fall is I work from home and then the house smells heavenly all day, and I am tortured :)

  21. 09/12/2012 at 11:18 am

    This sounds delicious! I can’t wait to break out my crock pot as well – this might be the first one I make :)

    Oh, and I feel the same way about leaving it on when I’m at work – might need to invest in this timer!

  22. 09/12/2012 at 11:44 am

    beef and broccoli has been on my “to make soon” list for so long! finally time to make it this way! yumm!

  23. Jennifer @ Mother Thyme
    09/12/2012 at 12:04 pm

    We have been on a beef and broccoli kick lately and it has been on my dinner rotation the last few weeks. I never thought of doing it in the crockpot. This awesome recipe is going to be cooking in my crockpot very soon! I am fascinated with aviation too! That is probably why I worked in the travel industry for 16 years. ;)

  24. 09/12/2012 at 1:06 pm

    What a gorgeous dish! I love the rustic background, and the plates are super cute.

    And how did you know how much I love beef & broccoli? My mom would always order this and sesame chicken for me when I was younger.

  25. 09/12/2012 at 1:29 pm

    This looks fantastic!

  26. 09/12/2012 at 1:30 pm

    I love crock pot season! For a lot of reasons, but I will add this recipe to that list! I will be trying this! I love the list of things we don’t know about you! So cute!

  27. 09/12/2012 at 1:39 pm

    That’s it. I totally need to go buy a slow cooker now.

  28. 09/12/2012 at 2:47 pm

    I love slow cooker beef recipes that you don’t have to brown the meat…ugh what is the point if you have to brown….slow cooker=easy/lazy LOL

  29. 09/12/2012 at 3:00 pm

    Beef and broccoli is my absolute favorite, hands down. I love this and your random facts!

  30. 09/12/2012 at 3:13 pm

    This looks soo good! I actually used my (boyfriend’s) Crockpot a TON this summer because 1) I broke my hand and couldn’t cook normal food :( and 2) It was waaay too hot to use the oven! The Crockpot is a good way to cook meat without heating up the kitchen!

  31. 09/12/2012 at 3:20 pm

    Damn, 104 wpm!! Wow!

    Totally loving your plates!!

  32. 09/12/2012 at 3:52 pm

    Oh my! This dish looks amazing. I adore my crockpot. We become good friends during the semester since I lack the time needed to cook when I get home. I can’t wait to try this. Pinned!

    One thing you don’t know about me. Hmmm. I like to wear funky patterned socks in the winter.

  33. 09/12/2012 at 3:52 pm

    This looks so GOOD! Pinned for later this fall. YUM! Ps. love the plates…actually kind of obsessed. Where did you find those beauties!?

    • 09/12/2012 at 4:29 pm

      Thank you! The plates are from Anthropologie :)

  34. 09/12/2012 at 6:37 pm

    I use to take Ballet & Jazz too (and tap) but for 7 years. It’s like we are dance twins! I can type fast but not as fast as you… like 70 or 80+ wpm… I’ll have to take the test to see where I still rank! This crock pot meal looks and sounds amazing!!!

  35. Vicki
    09/12/2012 at 8:54 pm

    This looks soooo good! Question… Do you cook the broccoli before adding to the crock pot?

    • 09/12/2012 at 8:58 pm

      Nope! You just throw it in :) the heat of everything will thaw it out and warm it up fairly quickly.

  36. 09/12/2012 at 9:37 pm

    This look so fabulous! My husband is a beef and broccoli NUT and I love that this will cost less than take out! I don’t have to change out of my sweats to make it!

  37. 09/12/2012 at 11:40 pm

    This looks really yummy!!!! I love slow cooker meals and I am AMAZED by that timer gadget! I need to get one of those!!!! This looks like a fantastic recipe to make for fall! PS, I AM SO EXCITED FOR FALL!!!! Hmmm, some things you dont know about me:

    1. Apparently I cannot have a part time job and stay on top of blogging, commenting on other blogs, or even stay on facebook and twitter! I need to work on time management =/

    2. I tried to pierce my own belly button when I was 13. Ummmm… yeah, it didnt work and I still have a black mark from it (Ill show you in Portland haha!)

    3. I have always been a tom-boy. Im not at all a girly-girl. I have an older brother and I always wanted to follow in his footsteps, so I did. But Im seeing a therapist about it. They told me to buy high heels, so I did… I have yet to wear them :P

  38. 09/12/2012 at 11:51 pm

    Love this! I broke out my crockpot last week and this week, I LOVE the cooler weather for that reason! Something you might not know about me, hm? Where to start…but if we cross paths I will definitely be checking out that lack of arm hair :)

  39. 09/13/2012 at 10:38 am

    This is one of my most favorite Chinese take out dinners!!

    Can’t wait to give it a whirl.

    Also…will you type my posts for me? ;)

  40. Vicki
    09/13/2012 at 11:35 am

    Do you throw in the broccoli during the 30 minutes sauce is thickening or after it has thickened?

    • 09/13/2012 at 11:44 am

      I threw it in halfway through the 30 min process. You can always throw it in unthawed cause it’ll thaw with the heat of the dish :)

  41. 09/13/2012 at 12:53 pm

    This looks perfect, Julie! I’ve always wondered about making this dish at home – and now I will!!!!

  42. 09/13/2012 at 3:11 pm

    I’m jealous of your lack of arm hair. And something about me? Hmm. I live in my pajamas. The second I come home (doesn’t matter what time and for how long), the pajamas go on. My favorite pairs are the ones I got in the 9th grade (uh, 1999) with animals. They’re still in great shape! Oh and my husband hates this, but as my pajama tops, I wear XXL men’s t-shirts (my favorite being my DARE shirt from 5th grade!). Poor guy. That and I HATE showering. My hair is super long and it’s just a pain. That said, I do shower. I just hate it.

    Anyway, this looks amazing! I pinned it before I even got to look at the post and recipe. Love the pictures, as always. I’ve bookmarked it for when some suitable type of beef’s on sale!

  43. 09/13/2012 at 3:56 pm

    This looks delicious!! However, i dont have that many interesting facts, unlike you! XD

  44. 09/13/2012 at 4:44 pm

    Hmmm, something about me? I hate flying, I’m only double jointed in my thumbs, and I have an irrational fear of things without legs. Or things with too many legs.

  45. Grace
    09/13/2012 at 5:04 pm

    I actually made this recipe today, and the meat turned out super dry. Is there a solution to this at all?

    • 09/13/2012 at 5:14 pm

      That’s odd your meat turned out dry. It shouldn’t because it is covered by the liquid. Did you slice up your meat in slices and did you use more than a pound?

      • Kiley
        07/15/2014 at 12:56 pm

        trying this today.. except the smallest roast i could get my hands on is about 3 lbs… #texasproblems

        we will see what happens!

      • Julie
        07/15/2014 at 9:38 pm

        Hope this works out for you! Enjoy :)

  46. 09/13/2012 at 5:07 pm

    This looks perfect, all sticky and great with the rice!! You might not know I am Scottish and I used to break dance when I was a kid..Yow, Chaka Khan ;)

  47. 09/13/2012 at 6:49 pm

    I made this for dinner tonight, and it was delicious! A huge hit with my family, including my kids, who are notoriously picky! I love the sweetness of the sauce from the brown sugar. I used fresh broccoli, so I steamed the florets first before I put them in with the beef mixture.

    This is the second recipe I’ve tried from your blog, and I must try more, because this is the second homerun! (The other one I tried was the barbecue BBQ Chicken Cornbread Pie…awesome!) Thanks much for a great dinner!

    • 09/13/2012 at 8:36 pm

      I’m so glad to hear this!! :) Thank you for the feedback!

  48. 09/13/2012 at 11:03 pm

    I need a crockpot in my life. That looks delicious, Julie :)

  49. 09/14/2012 at 10:38 am

    Going to give this a whirl on Sunday. I’ll let you know how it turns out!

  50. 09/14/2012 at 9:43 pm

    I love Beef & Broccoli, so being able to make this in a slow cooker would be AWESOME! Thanks for the recipe – can’t wait to try it myself.

    Hmmm. something that you don’t know about me…how about the fact that I collect snow globes and vintage cameras? :)

  51. 09/15/2012 at 1:43 pm

    This looks incredibly delicious. I’d love to come home to this meal. People never think I would be, but I am kinda, super clumsy (dangerous trait if you love being in the kitchen). Now, that I am married my husband has figured out, that I am not highly uncoordinated, my problem is that I move ahead to the next task mentally&visually before finishing the last. This is how things get dropped or fingers cut…

  52. 09/15/2012 at 6:50 pm

    Such a great dish, this would go down super well in my home!

  53. Vicki
    09/15/2012 at 10:11 pm

    OH MY GOODNESS!!! SO GOOD!!! I made this tonight to rave reviews. I could have actually added more beef and broccoli as I had plenty of sauce left over. This is definitely a “keeper” recipe. Thank you for sharing it!

  54. 09/15/2012 at 10:59 pm

    Beef & broccoli is one of my favorite chinese dishes! Can’t wait to try this at home version! And I’m so with you, I get paranoid leaving the slow cooker on all day when I’m gone too, great idea to use the timer to start it.

  55. 09/17/2012 at 9:59 am

    This was a huge success! My apartment smelled amazing all day while it cooked, and the end result was delicious. The flavors of the sauce were fantastic and the meat cooked to tender perfection. I did add a little bit more cornstarch at the end (maybe a tablespoon or 2) to thicken the sauce a bit more, and used fresh broccoli that I steamed for about 5-7 minutes before putting it in the crock pot for the last half hour. Great recipe, this might become one of my crockpot staples!

  56. Jennifer
    09/17/2012 at 12:04 pm

    I just ahve to say that this was off the CHAIN DELICIOUS!! I am starting to use my slow cooker now because I just had a baby and I guess feeding my husband should be somewhere on the priority list. He actually requested that I make this like every week because it turned out that good. I really feel like it was PF Changs in my house….super boost to my ego :)

  57. 09/17/2012 at 2:23 pm

    The wife and I made this over the weekend. Not sure where the 10 min prep time came from. It took us 30 mins to get everything ready.

    That aside this dish was fantastic! This was better than any of the broccoli beef I’ve had recently. The only issue I ran into was getting the corn starch to dissolve while trying to reduce the sause. Any tips for that?

    • 09/17/2012 at 2:31 pm

      10 minute prep time: it didn’t take me long to slice the beef, about 5 minutes, and throwing all the ingredients into the crockpot took me another 5 minutes.

      For the cornstarch to dissolve, within the recipe, it says to take about 4 tbsp. of the cooking liquid and dissolve the cornstarch first then pour it back into the crockpot. If you’re having a hard time dissolving it, perhaps more cooking liquid next time to dissolve the cornstarch before putting it back in the pot.

      Glad it tasted great though!

  58. Michelle
    09/17/2012 at 8:50 pm

    I was so happy to find this recipe. I rely so much on the crock pot for meals that I can stretch. Unfortunately, when I made it, the beef ended up completely shredded. Do you have any idea what I did wrong? The taste was good, but definitely not a take out, fake out :(

    • 09/17/2012 at 8:55 pm

      Maybe your crockpot is stronger than mine and others? I guess they vary, I’m not too sure. Maybe cook it for 4 hours on low instead next time?

  59. 09/17/2012 at 9:30 pm

    This looks amazing!! I can’t wait to have the time to whip this up in my kitchen!

  60. Tammy
    09/18/2012 at 11:16 am

    It’s in my crockpot right now! I can’t wait until supper time!

  61. Michelle H.
    09/18/2012 at 3:14 pm

    OK. So I made this B&B crockpot dish. Two things, #1. It was absolutely DELICIOUS. It was SO easy to make and I, surprisingly, DID have all the ingredients in my cabinets. Very rare for those recipes that say, “you should have all these ingredients in your pantry”. Usually there’s something I have to run out to buy. #2. My “only” problem was that I may have left the meat in, on high, a little longer than I should have since it came out more like shredded beef, instead of the beef strips I started out with. BUT, still the same great taste. My kids even liked it … and that’s a HUGE plus.

  62. Erin
    09/18/2012 at 6:54 pm

    I threw this together before work this morning, whipped up some rice when I got home and couldn’t believe how DELICIOUS something so quick and easy can taste! …And can impress your fiance so much that he asks if you got home early in order to make this for dinner! Thanks for a great new favorite! :)

  63. Sara
    09/20/2012 at 2:08 pm

    I’ve pinned so many recipes but this is one that I ACTUALLY made the other day (that’s a huge compliment in itself!) I just wanted to let people know that the cooking time can vary quite a bit. I cooked my meat on low for 6 hours like you said but it was not done…it was still really tough and hard to pull apart at that point. It took about 8 hours on low in my crockpot for my meat to get nice and tender. I also didn’t get a nice thick sauce. I continued to add cornstarch but it never really thickened up. However, it was still DELICIOUS and my husband and young boys all raved about it while they ate it. I was surprised my boys would like it so much but the beef had such great flavor it was impossible not to like! Thanks for sharing the recipe this will be a definite staple in my home!

  64. Karina
    09/20/2012 at 9:54 pm

    Looks very good!!! Good reason to use my crockpot for the first time!!!:)

  65. Dawn
    09/21/2012 at 4:14 pm

    I made this last weekend :/ I really wanted to like it; BUT after it was on my plate; the meat looked like dog food and was overly salty; so it grossed me out and it went in the garbage. Too bad because I used expensive leaner meat. dangit.

  66. slow cooker rookie
    09/23/2012 at 8:11 pm

    Dumb question but…it says use frozen broccoli…but then you have it thrown in at the very last minute…so it should be thawed by that point right? Or can you use fresh? Or can you throw in the frozen broccoli when you throw the sauce in for the last 30 minutes? Clarification please! :)

    • 09/23/2012 at 8:14 pm

      1. Well, if you didn’t keep the frozen broccoli out on the counter for the entire 4-6 hours, then it shouldn’t be thawed. I personally don’t recommend thawing it, just throw it in at the end.
      2. You can use fresh and throw it in for the last 30 minutes.
      3. You can use frozen broccoli and throw it in the for the last 30 minutes, as well.

  67. 09/24/2012 at 6:37 am

    I love the idea of using a crockpot to make this yummy dish, will have to give it a try one day.

  68. Mary Carol
    09/24/2012 at 12:59 pm

    This looks great! As my life in the fall gets very busy, I love using my slow cooker. Trivia about me…
    No hair on my arms or legs!
    I got married for the first time when I was 50.

  69. Paola
    09/25/2012 at 2:21 pm

    This looks delicious n I love making meals in my crockpot

  70. Geri
    09/25/2012 at 9:10 pm

    I went and got everything to make this tomorrow but I have a quick question for you or anyone who can answer me. Do you think it would be ok to put the meat and sauce together and stick my crockpot insert in the fridge until morning? That way I could just grab it, put it in the crockpot and turn it on in the am. I am REALLY pressed for time in the am. I suppose it would just marinate the meat really well but I’m not sure?

    • 09/25/2012 at 9:23 pm

      I’d suggest mixing the sauce in a separate bowl and in the morning just pouring it over the meat (in the crockpot insert) and then turning it on. I’m afraid if you marinade it in the sauce overnight, it’d make it too salty.

  71. Paola
    09/26/2012 at 12:27 pm

    I am making this today, since I am home I usually cooked everything in my crockpot in high. How many hrs should I cook the meat if it’s in high temp?. Thank you and love this recipe

  72. Cherie Carlson
    09/26/2012 at 4:08 pm

    I made this for my family (with brown rice) and it was a great success! ♡

  73. Vicky
    09/26/2012 at 8:55 pm

    I made this tonight and it was absolutely delicious. I doubled the sauce because I used two pounds of beef. Wonderful! I used regular soy sauce and it was two salty so I would use the low salt as the recipe says :)

  74. amanda
    09/27/2012 at 1:31 pm

    Oh my goodness. I made this yesterday, and it was fantastic. My picky-eater husband is raving about it and actually wanted the leftovers today, which absolutely never happens.

    I followed the recipe exactly, and it turned out great. My sauce thickened and everything. I did steam fresh broccoli and threw it in for a few minutes to soak up the sauce. Perfect.

    Thanks so much for a great recipe! This will be a staple in our house. Can’t wait to try more!

  75. Paola
    09/27/2012 at 2:29 pm

    Julie- what a great recipe…I made it yesterday n it came out delicious!… Cooking was never my thing but since I am a stay home mom i enjoy so much cooking n feeding my lil girl . Love love your recipes, thank you :)

  76. Serchya
    09/28/2012 at 11:00 pm

    LOVE….. Easy, delicious …. Not two words that usually go together!
    Thank you! New Fan! New Follower….

  77. 09/30/2012 at 11:51 am

    Your pictures are BEAUTIFUL! Oh, and the food looks delicious, too. I keep stabbing my fork at the screen, but I guess I’ll have to try this myself. Hmmm…well, nobody knows me so anything I say will be new to you…I used to be in a jump-roping club and can still do some pretty rad tricks. ;)

  78. dana
    09/30/2012 at 6:01 pm

    Can I use fresh broccoli

  79. Kendra
    09/30/2012 at 9:39 pm

    This is currently in my Crock-Pot as we speak and it smells DIVINE! I’ve been searching for a “better than take-out” recipe since last year and I have a hunch yours will make its way into my permanent cook book. ;-) The hubs says I’m being bold, but I KNOW we’ll like it!
    Oh and my 1 thing…I’ve never had a cavity, not a one!

  80. Christine
    10/01/2012 at 8:21 am

    Making this tonight, will report back! :)

  81. Judy
    10/01/2012 at 9:59 pm

    I made this tonight and it was delicious. Next time (and there will be a next time)I will add a little minced ginger. I cooked 4 hours and then made the sauce (which I simmered briefly) and added it back to the pot with the broccoli for another 30 min. The frozen broccoli didn’t thaw and had too much stem. So next time I’ll steam crowns and add it at the end.

  82. Janet
    10/02/2012 at 5:38 am

    Your recipe says to use beef consommé or broth, can I use stock cubes eg : oxo instead? Thanks

    • 10/02/2012 at 7:39 am

      I believe you can, but I don’t know the ratio of stock cubes to broth/consomme so I hope that it won’t be too concentrated.

  83. Janet
    10/02/2012 at 8:07 am

    I’m making with oxo -: it says I cube to 190ml of water & I’ve used 250ml, so as you say I hope it won’t be too concentrated, it smells lovely. I’m in the UK, so needed to get it started.

  84. Christine
    10/02/2012 at 1:11 pm

    Made this last night and promised to report back!

    1- Thank you for sharing, this is a great addition to my crock pot arsenal! My picky husband ate two huge bowls, so it was a winner!
    2- I didn’t have dark brown sugar, just subbed regular brown sugar…I bet the dark would have given it more of a rich flavor
    3- I rinsed my frozen broccoli under warm water and patted them dry prior to adding to the crock pot, so they wouldn’t water things down
    4- someone suggested adding ground ginger in, I think I would do that next time (and there will be a next time!)
    5- I used a pack of pre-cubed stew meat…next time I’ll try a different cut.

    Thanks again, we were really happy with how this turned out!

  85. 10/03/2012 at 12:24 am

    Thank you, thank you, thank you!!!

  86. 10/03/2012 at 12:25 am

    Ps-I make cookies every day but indont always cook, lol!

  87. 10/04/2012 at 7:05 pm

    I made this dish for dinner tonight and it was fabulous. So easy and soooo yummy. Thanks

  88. Isabel
    10/12/2012 at 12:18 pm

    Has anyone tried cooking it with regular soy sauce?will it be too salty?

    • 10/12/2012 at 12:30 pm

      Probably, but you could also try to cut the soy sauce amount down if you choose to use regular soy sauce.

  89. 10/13/2012 at 9:44 pm

    Found this on Pinterest, tried it out tonight. All voted it a keeper, even my anti-veggie husband. Well done!

  90. 10/15/2012 at 8:10 pm

    I made this for dinner tonight and it was great! I was honestly a little skeptical of how the ingredients would come together (specifically the sesame oil, it smelled strongly when I first mixed the sauce together and it’s not my favorite flavor) and how the meat would turn out, but everything just magically blended to make a tasty sauce! Very reminiscent of take-out beef and broccoli!

    The only thing I added was a little sprinkle of ground ginger because a few commenters had mentioned that ginger would be a nice addition. I cooked on low for 4 hours and the meat was a perfect texture and didn’t fall apart at all. The only thing was the sauce didn’t thicken up as much as I would have liked, but that seems to always happen to me when directions call for thickening the sauce right in the Crock Pot, I have no idea why I seem to have a problem with it and other people don’t. I did use fresh broccoli, maybe that didn’t help things. It was still really good though!

    I’ll definitely be making this again. I’m looking forward to having leftovers for lunch tomorrow! Thanks for the recipe!

  91. Tamara
    10/15/2012 at 11:41 pm

    After the 6 hours do I take the meat out or leave it in while I add starch to thicken?

  92. andrea haws
    10/17/2012 at 2:41 pm

    When you put the frozen broccoli in at the end, do you let them heat up? For how long?

    • 10/17/2012 at 2:56 pm

      Yeah, they’ll heat up. They shouldn’t take long since the crockpot contents will be pretty hot. I’d say about 5 minutes is good.

  93. Lauren Karpenko
    10/18/2012 at 7:40 am

    I made this last night after seeing it on Pinterest. It came out absolutely FABULOUS!! I cooked about 4-4 1/2 hours and it came out perfect. Not shredded but so tender! I was kind of in a hurry at the end so removed the cooking liquid and heat it up in a pan on the thickened perfectly. I will absolutely make this again!! Thank you for sharing!

    • 10/18/2012 at 9:19 am

      Yay! So glad it turned out for ya :)

  94. amy
    10/18/2012 at 1:59 pm

    I have this cooking now for dinner tonight! The smell of the sesame oil is quite strong, will it smell/taste like that when its done?

    • 10/18/2012 at 2:02 pm

      No, another reader said the same thing but it’ll be fine in the end.

  95. Daine
    10/18/2012 at 2:30 pm

    This looks awesome I will try it!

    Also I got 97wpm with no mistakes my first try!

  96. Mary
    10/20/2012 at 3:46 am

    Hey, can you make a chicken version of this for crockpot? How? What would you modify? (Other than the ingredient! :D )

    • 10/20/2012 at 7:35 am

      Just do the exact same thing but substitute chicken for the beef. Cook on low for 4 hours. Should be good.

  97. Paisli
    10/20/2012 at 3:55 pm

    What if you don’t have sesame oil? Will it still be good?

    • 10/20/2012 at 5:44 pm

      It should be fine but might alter the flavor very very slightly.

  98. Mary
    10/21/2012 at 5:57 am

    Thanks for replying Julie! Can’t wait to try it!!! BTW: Are all your crockpot recipes made in a 6 qt. crockpot?

    (Just a suggestion: You may want to start putting the size crockpot at the top of your crockpot recipes, just in case we don’t have time to cross-check with previous recipes. I saw on one of the other crockpot recipes that it may have been a 6 qt.?)

    • 10/21/2012 at 9:14 am

      Yup, all my crockpot recipes are made in my 6 qt.

  99. tara Jasinski
    10/21/2012 at 10:51 am

    Do you pour the liquid in with the beef strips when cooking for 6 hours?? Or do you just toss and put them in crock pot then use the liquid to mix the second liquid combo together?? Then pour that over the beef??

    • 10/21/2012 at 11:34 am

      You toss the soy sauce mixture in the crockpot with the beef to cook then you take a few tbsp of the cooked liquid (after the 4-6 hrs of cooking) & mix it with cornstarch & pour that cornstarch slurry in the crockpot, stir, and let thicken for another 20 mins.

  100. Amy
    10/21/2012 at 9:41 pm

    I use my crockpot all year long- it’s great in the summer when it’s too hot to turn oven on! Will be trying this recipe out this week!

  101. Lauren
    10/24/2012 at 1:31 pm

    Quotes from those of us eating this right now here in Germany- “that’s fantastic”, “an amazing way to eat Asian food.” Thank you for sharing this recipe- it’s fantastic!

  102. ER
    10/24/2012 at 7:09 pm

    I made this for dinner last night and it was a big hit. I checked the meat at about 4 hours (we come home at lunch so I started it then, no fears about the crock-pot house fire here!) and I was scared that it was going to be too tough for us to enjoy, so I let it continue to cook on low up to 6 hours, and it came out perfectly! (I think my total cook time, including cooking in the cornstarch was right around 6 hours).
    The flavors came out great! All the wonderful parts of beef and broccoli without tons and tons and tons of sodium and who knows what else. Next time, I’ll probably add ginger as others have mentioned, and maybe some sesame seeds towards the end.
    Thanks for a gread recipe!

  103. deb
    10/24/2012 at 8:27 pm

    can i cook it on the stove in a regular pot, directions please :)

    • 10/24/2012 at 9:06 pm

      I would just make the sauce, brown the meat & cook it to your doneness level, throw in the broccoli and it’d be a regular dish.

  104. Ben
    10/25/2012 at 11:40 am

    Last hour of cooking I added small onion. Sliced in thin strips. Great recipe.

    • 10/25/2012 at 11:52 am

      So glad you liked it! :)

  105. Angela Smith
    10/28/2012 at 5:39 pm

    Love this recipe. It will definitely be made frequently.

  106. Kailey
    10/30/2012 at 9:12 pm

    I LOVE THIS RECIPE! I love chinese take out but hate the cost! Now that I have all the ingredients this is a must! Thank you so much for sharing!

  107. Lisa
    10/31/2012 at 10:41 am

    How long in would you recommend adding carrots and mushrooms to it? I have some in my fridge and want to clean it out before a big shopping trip.

    • 10/31/2012 at 10:45 am

      Carrots typically take a bit longer to cook than mushrooms. I’d add in the carrots an hour before it’s all done, and mushrooms like 30 minutes before.

  108. Lisa
    10/31/2012 at 10:50 am

    Wow! Quick response! Thank you! :)

  109. Jessica
    10/31/2012 at 12:48 pm

    Hi! I was so excited to try this dish tonight but it looks like the hubby won’t be in for supper. Could I freeze it and make it later? I have it cooking right now, and I havent put the broccoli in yet.

    • 10/31/2012 at 12:51 pm

      Hi Jessica! Yes, you can freeze it in tupperware & pop it back in the slow cooker later to warm it up and to throw in the broccoli :)

  110. Jessica
    10/31/2012 at 1:10 pm

    Thanks so much!

  111. Margeaux
    10/31/2012 at 9:57 pm

    Made this tonight and it was DELICIOUS! I made a few additions like ground ginger, Seracha, sesame seeds, a little sliced onion and a small red pepper. It was so good. But my sauce wasn’t as thick as I would have liked, not sure why. I added 4 tbs of cornstarch. Any suggestions?

    • 10/31/2012 at 10:07 pm

      After you added the cornstarch, did you let the mixture cook for an additional 30 minutes to thicken up? Usually the heat is what thickens up the mixture with the cornstarch slurry. Otherwise, I don’t know :( maybe the cornstarch was old?

  112. Bryanna
    11/06/2012 at 6:03 pm

    Made this for dinner tonight-it was a great success!

  113. Alissa
    11/06/2012 at 7:56 pm

    Best recipe ever!! Totally legit. Thank you! My family of four loved this and my house smells divine. Delicious!

  114. Courtney Miller
    11/07/2012 at 9:04 am

    Quick question: I got beef on sale so I have a ton. What are your thoughts on doubling and freezing this recipe??
    It’s going in the crockpot soon!!

    • 11/07/2012 at 9:06 am

      Doubling it and freezing it is a great idea! I’d look forward to that meal knowing I have it ready to go & just needs a little defrosting :)

  115. Courtney Miller
    11/07/2012 at 9:07 am

    Word! Thanks!!

  116. Candice
    11/09/2012 at 11:23 am

    Can you use fresh broccoli?

  117. Candice
    11/09/2012 at 11:31 am

    Do I need to do anything differently if I am using fresh broccoli?

    • 11/09/2012 at 12:19 pm

      I would add it in when you add the cornstarch slurry so it cooks with the sauce for 30 minutes.

  118. Emily
    11/12/2012 at 7:27 pm

    Mince fresh garlic! It makes such a difference! Don’t put the meat in the night before to sit in the sauce. I also waited 15 minutes into the corn starch mixture to add my broccoli. It’s perfect with a little bite. I suggest the whole 30 minutes for the broccoli if you like it more soft. This is fabulicious!

  119. Judy Juengel
    11/14/2012 at 12:40 am

    I will never make this again! It was so salty it was dangerous! No one liked it. We threw it away and ate fruit for diner instead.

  120. Barbara
    11/14/2012 at 3:46 pm

    Hi Julie:)

    I’m slow cooking this as I type:) quick question. Can I use fresh broccoli? I read someone did but steamed it first. Do I have to? Would 30 nins at the end be enough to cook tge broccoli? Also, to you Julie, or anyone else who has a crockpot… I want a new one, mine is small and has no timer. I would like a new one, please share your recommendations:) I read there are ones tgat allow you to brown/sear in the same pot!:) I made a dish yesterday and made such a mess, crock pots are supposed to make cooking easier!! Lol

    • 11/14/2012 at 5:26 pm

      You don’t have to steam it if you don’t want to. Just throw it in for 30 minutes when you have put in the cornstarch slurry. I don’t have recommendations on crockpots as I use a good ol hand me down one from my mom. KitchenAid makes a nice one, though. So does CrockPot.

  121. Nikki
    11/17/2012 at 11:05 am

    Looks good! What size of crockpot did you use? I have a 3.5 quart crockpot… Will I have to cut the recipe to ensure everything fits?

    • 11/17/2012 at 11:13 am

      I’m pretty sure it’ll fit in a 3.5 quart. Mine’s a 6 qt and it looked so empty haha, 3.5 qt will be fine!

  122. Cassie
    11/18/2012 at 1:29 pm

    In the crockpot as we speak, I’ll let ya know how it turns out!

  123. Keyla Jackson
    11/26/2012 at 1:53 pm

    This recipe is in my Crock Pot as I’m typing this. I am looking forward to dinner tonight and I’m sure the kids will be excited. I doubled my ingredients because I used more meat than then recipe called for. I also added a little bit of fresh ginger to really enhance the flavor. Will let you all know how it turns out!!

  124. 12/03/2012 at 12:39 am

    I made this last week and it turned out great! Set the pot to 4 hours and threw the broccoli in the last half hour. Thank you so much for the great recipe!

  125. Kristin
    12/04/2012 at 7:53 pm

    Made this for dinner and it was excellent. I think I should have trimmed the fat off the meat a little better because I did have to skim quite a bit off after it was cooked. Other than that, perfection. Like another comment suggested, ginger might be a nice addition or perhaps even a little orange zest. From start to finish mine took about 5 hours on low (including addition 30 minutes cooking time) Thanks for sharing this!

  126. Donna
    12/09/2012 at 8:39 pm

    This looks so yummy and sounds so easy to make, gonna try but how would you modify this for chicken? Do you have a recipe for beef burgundy for the crockpot?

    • 12/09/2012 at 9:42 pm

      Hi Donna, I would just sub in chicken for the beef. I don’t have a beef burgundy recipe for the crockpot, perhaps if you try looking in my categories section, you’ll find some other crockpot dish to try :)

  127. Kelly
    12/09/2012 at 9:29 pm

    i tried this recipe today. i couldn’t get the sauce to thicken. when the beef was done cooking, there was a TON of liquid in the crockpot. i took the 4 tbs out, whisked in the corn starch….poured back in. and let sit on low for about 30 minutes. still all watery. added more corn starch, and still watery. tasted good but the watery sauce made it more like soup. any suggestions for correcting this? i read that some one was going to put the sauce on the stove top. as in all the liquid in the crockpot? was i suppose to dump all of the liquid except for the 4 tbs for the sauce? help please. i’d love to make this recipe work.

    • 12/09/2012 at 9:44 pm

      Hi Kelly, sorry the sauce didn’t thicken for you. I really don’t know what the cause would be since my sauces always thicken with cornstarch. Maybe try even more cornstarch next time? Is the expiration date on your cornstarch past due? You could try thickening on the stovetop but that’d be more work, but you definitely could try that. You weren’t supposed to dump out all the liquid, no.

  128. Lauren
    12/11/2012 at 11:47 am

    Can you cook the roast whole and then slice it?!

  129. Marcella
    12/12/2012 at 7:16 pm

    I too put the roast in whole, and cooked it on low all night. When I got up this morning it was definitely more shredded but I was worried it would be tough otherwise. The meat was very difficult to handle raw, I couldn’t even stab a fork into it! So I wasn’t even going to try to slice it raw! I’ll report back with how it tasted when we eat this for dinner tonight!

  130. Laura
    12/13/2012 at 2:49 pm

    I want to make this… but I just realized I don’t have any Beef broth… will chicken broth work a well?

    • 12/13/2012 at 2:53 pm

      I can’t see it altering the flavor much so it should be fine but I can’t be certain.

  131. Meghan
    12/13/2012 at 9:18 pm

    Made this for my family tonight!
    1. My nine year old, who is very picky and doesn’t care for meat, have this recipe a 7… Which I would say translates to a 10.
    2. My mom who is doing chemo and will usually only eat bland food thought this was worth making again. She really enjoyed it!
    3. My dad who is the cook of the family gave it great reviews.
    The meat was tender and delicious! Loved everything about this recipe.
    Ps: I used fresh broccoli that I had cooked right before serving the dish! Delightful.

  132. Deb
    12/17/2012 at 3:59 pm

    Best meal I ever got off Pinterest. Turned out perfect.

    • 12/17/2012 at 4:03 pm

      Wow, that’s awesome! So great to hear this :) thank you for coming back to give feedback!

  133. Dana
    12/18/2012 at 6:44 pm

    Hi, Julie. I’m planning on making this tomorrow but I’m confused about the meat. Should I put it in raw or already cooked? Your recipe does not specify.

    Also, do you think cooking it on high for 4 hours would be good? Or should I stick with low for 6 hours? Maybe it doesn’t matter. Thanks!

    • 12/18/2012 at 9:14 pm

      Hi Dana, you put the meat in raw. You should be good with 4 hours. You don’t need low for 6 hours. Enjoy!

  134. 12/21/2012 at 2:05 pm

    I am assuming that the broccoli is cooked separately and then added to the sauce in the end. The recipe does not specify.

    • 12/21/2012 at 2:11 pm

      Hi Phyllis, actually no, it is not cooked separately. If you read the previous comments, I have answered this question. You put the frozen or fresh broccoli in when you add the cornstarch. It’ll cook for 30 minutes longer after you add the cornstarch and broccoli.

  135. Leah
    12/29/2012 at 1:18 pm

    This dish is amazing! My whole family loved it! I use two packages of pre-cut stir fry beef strips ( about 1 lb ) and it is perfect. No need to cut any meat and the strips turn out just like a chinese take out (no shredding) after 4 hrs on low :)

  136. 12/30/2012 at 6:01 pm

    Thank you so much for this amazing looking recipe. I am always looking for more crock pot recipes. Can’t wait to try it.

  137. Inez
    01/01/2013 at 1:36 pm

    I’m trying this today. Thank you and Happy New Year. The picture on pinterest is BEAUTIFUL!

  138. janiene
    01/02/2013 at 8:06 pm

    I made this tonight and loved it!!! Thank you!!

  139. Kaitlin
    01/03/2013 at 7:36 pm

    Made your recipe today, it is to die for!! thanks for sharing!!

  140. Krystal
    01/06/2013 at 12:02 am

    First time using a crock pot and I used this recipe! Thank you for having this my boyfriend loves beef broccoli!

  141. jenn
    01/07/2013 at 12:17 pm

    Hi! I was wondering–is it totally out of the question to used left over *cooked* beef? Do you know if I need to adjust the recipe in any way? Thanks!! :)

    • 01/07/2013 at 12:28 pm

      If the beef was cooked in some other sauce or broth before, then it’d alter the taste of this recipe. If it wasn’t, then I would make the sauce following the instructions in a large saucepan, then add the beef, take out some of the sauce and create a cornstarch slurry with it, then pour it back into the saucepan, bring to a boil, and stir until sauce has thickened.

  142. Gigi
    01/07/2013 at 8:51 pm

    Made this tonight and it was pretty good. I added green peppers. I just wish the sauce was a little thicker.

  143. Lori
    01/08/2013 at 2:38 pm

    Found this on pintrest and its the second time I’m making it, my family loved it. Followed the recipe and it came out perfect!

  144. 01/14/2013 at 12:57 pm

    Does anyone trim the fat before they cook it? I was just surprised to see the crock pot full of fat and grease. After it was turned off.

  145. Christina
    01/19/2013 at 9:35 am

    I’m going to make this tonight . I’m leaving out broccoli because it causes too much gastro issues for our family lol. In place of beef broth I’m using French onion soup – will see how it goes !

  146. Christina
    01/19/2013 at 6:21 pm

    Lena, I used stew beef and so the fat was already trimmed and it didn’t have a lot of after fat.

  147. 01/20/2013 at 4:14 pm

    i put a large cookie sheet on top of my cook stove and put my crockpot/slowcooker on top and leave it there while i am not home and i don,t worry

  148. Melissa
    01/21/2013 at 10:23 am

    Just wondering if more veggies could be added to this recipe?

  149. Tracy
    01/21/2013 at 10:35 am

    I plan on making this for tonight. However, I hate soy sauce, so I’ll probably use just a tiny bit and substitute the rest with some fresh orange juice (then use less brown sugar) and add in a few drops of fish sauce. And probably some juilenned carrots with the broccoli. Can’t wait to try it!

  150. Tami
    01/21/2013 at 7:02 pm

    Made this for the first time tonight. Yummy! My sauce didn’t thicken either. It is possible the cornstarch is old, but I was wondering- was I supposed to leave the lid off once I added the broccoli and the slurry? I put the lid back on and let it cook for the 30 minutes. Thanks for sharing this delicious recipe!

    • 01/21/2013 at 8:38 pm

      I left the lid off and kept stirring it until it thickened (roughly 2-3 mins) and then I put the lid back on and let it cook for another 30 minutes.

  151. Kim
    01/21/2013 at 8:00 pm

    Just made this tonight for dinner. Everyone in my family loved it. I doubled the recipe and used a better cut of meat and used 5 tbs of corn starch and it thickened up perfect. You must stir for two minutes once you add cornstarch to work properly. I also cooked this in the NINJA COOKING SYSTEM which has crock pot setting. I turned on high once I stirred the corn starch in and then added cooked broccoli and let it sit another 30 minutes

  152. gina
    01/22/2013 at 1:55 pm

    OMG,I wasn’t paying attention,and accidently added the corn starch in to cook with the beef the entire time:( Anyone have any clue how this is gonna turn out ???

    • 01/22/2013 at 1:57 pm

      I don’t think it’ll hurt it. Cornstarch is a thickening agent and doesn’t have a flavor, so if anything, you’ll just have a thicker liquid. If you need to thin it out, just add some more beef broth.

  153. gina
    01/22/2013 at 2:11 pm

    Wow,fast response, Thanks for your input,Julie,I’ll let ya know how it turns out !

  154. Grace
    01/22/2013 at 7:54 pm

    This recipe was AWESOME! My husband said he was “faked out.” Delicious!

  155. Stacy
    01/24/2013 at 12:05 am

    I made this tonight and it was sooo yummy…however, the beef totally fell apart- it was like shredded beef? Maybe just not cooking it for as long?

  156. Breanne
    01/24/2013 at 7:52 pm

    I made this tonight for dinner. It was great! Should have doubled the recipe though for more leftovers. My husband and I almost ate it all! To the people who said they ended up with “shredded” beef, make sure you bought the correct type of beef.

  157. Xoericaella
    01/26/2013 at 6:15 pm

    We are a family of 6, can this recipe be doubled or even tripled??

    • 01/26/2013 at 9:51 pm

      Yes, definitely!

  158. Nicole
    01/27/2013 at 10:49 am

    I’ve made your recipe several times now and am in love with it. I do a once a month cooking cooking day where I double recipes and then freeze them for later. This recipe freezes and dethaws beautifully!

  159. Cici
    01/29/2013 at 3:27 am

    My husband hates broccoli and he loved this!

  160. christine
    01/31/2013 at 1:18 pm

    can you substitute the beef with chicken?

  161. 01/31/2013 at 2:28 pm

    I probably should have asked first, but I just loved your recipe so much I shared it on my blog: Hope you forgive me, but it was just soooo good. Even my 13 year old son, who is not a fan of broccoli loved it! Thanks for sharing!

    • 01/31/2013 at 2:58 pm

      Hi Lynette! Glad you loved it! I don’t mind that you shared it on your blog, but for future reference, I’d love it if you didn’t do a direct copy/paste of my recipe with my words/directions. If you’re going to do that, you might as well just link your users back to me instead of the copy/paste. I really appreciate the link back though so thanks a bunch!!

  162. 01/31/2013 at 8:13 pm

    I made this today, we loved it, the only thing I had too much juice, I used frozen broccoli, I wonder if it added too much water, could I increase the corn starch without changing the flavor.

    • 01/31/2013 at 9:40 pm

      I would suggest you use arrowroot to thicken the mixture instead of using cornstarch if you’re going to have to use more. I just wouldn’t want the cornstarch to alter the taste of your dish, and I know arrowroot wouldn’t do that.

  163. Ann Marie
    02/01/2013 at 8:56 am

    Hi Julie,

    Can’t wait to make this tomorrow for my celiac friend.. quick question- the cook time has been reduce to 4 hours on low? Please confirm

    Thanks! Looks Delicious!

    • 02/01/2013 at 9:05 am

      Yes, it has because it seems that 6 hours is too much cause people aren’t getting the correct beef and it’s “shredding” for them. I’d suggest starting with 4 hours and if after 4 hours, it’s not as done as you would like, continue cooking up to 2 more hours. I think 4 hours would be fine, though!

  164. Thaumata
    02/02/2013 at 4:37 am

    This looks excellent, but I couldn’t help but wonder why you use the word ‘slurry’ for your cornstarch gravy/mix/sauce. Where I live (the UK), ‘slurry’ is definitely NOT a food word. (It’s a really vile mud made from watered down animal poop that farmers use for fertilizer.) I grew up in the states and never heard it used much there, but it was always for mud when I did. I just thought you’d like to know, as your blog appears very popular and I know I definitely can’t be the only one a little horrified at the idea of putting slurry into dinner, even though I can clearly see what you mean. :) I’m still going to make it, though!

  165. Malika
    02/02/2013 at 11:00 am

    I so can’t wait to try this! I love my Crockpot and I use it at least once a week all year long. Btw I also have never grown hair on my arms or under, my legs either. My sis had to teach my daughter how to shave.

  166. Kyle
    02/03/2013 at 9:04 am

    I made this on Tuesday. It was absolutely delicious!!! Next time I will definitely be increasing the ingredients. I had hardly any leftovers this time because everyone came back for seconds!!!

    Thank you so much for this recipe!

    Love it!!!

  167. Therese
    02/04/2013 at 9:33 pm

    Just made this….the family loved it…but I did cook it as roast.And I cooked the roast yesterday…and ended up with dinner plans changing and putting in the fridge. cut up roast today and heated up sauce on stove top. AMAZING!

  168. Paola
    02/05/2013 at 12:31 pm

    This is my 2nd time making this dish, the meat is usually kind of fatty so when I am cutting in slices I also cut some of the fat out, does this is necessary?, or the fat will disappear in the cooking process?. Just wondering bc it’s kind a pain in the neck to cut this meat n see it does have a lot of fat. Thanks , but I do love this dish

    • 02/05/2013 at 1:29 pm

      Are you getting the correct meat for this? It shouldn’t have too much fat on it. Mine barely had any to slice off. Anyway, no, it won’t disappear in the cooking process. It’ll just make your sauce super oily.

  169. Paola
    02/05/2013 at 2:21 pm

    I think so, bc it says boneless beef chuck roast. Maybe I should get it from the butcher n It will be a better cut. I buy it already packed n most of the cuts seems to have a lot of fat. Thanks though, I cut most of the fat out

  170. 02/06/2013 at 1:55 pm

    I just found this recipe on pinterest when I was in my car waiting for a friend… It looked so good I stopped at the store on the way home and bought the ingredients. It is cooking right now!!

    Also, I so love the look of your blog. It is adorable!

  171. Stephanie B.
    02/06/2013 at 4:42 pm

    Tested this out last night and YUM!!!! I find most crockpot recipes to be bland, and this was not the case! Even my cold leftovers were tasty. My only suggestion for those with older crocks (mine is 15years old), that for better thickening results, turn the crock to high after the cornstarch mix and broccoli are added. First tried it at the low setting as written with poor results. Once I changed the temp, it came out perfect!

  172. Renee’
    02/06/2013 at 7:52 pm

    This was amazing!!!! My fiancé says its his #1 favorite meal that I have made for him! This will definitely be a staple in our household :) thank you!

  173. Rodney
    02/09/2013 at 2:36 pm

    I am making this tonight.

    I started wondering about the broccoli and came back to check on how to treat the frozen broccoli. I love your promptness in responding to various inquiries! And adding the clarification to the recipe on the broccoli (last 30 minutes either frozen or raw) was great.

    I put in some fresh (well, I peel it and put it in sherry in frig) ginger I cut up based on suggestions. Looking forward to this meal.


  174. Michelle M.
    02/11/2013 at 10:34 am

    We had this dish last month and am making it again tonight. It’s delicious! I am trying it with stew beef this time, so I hope it turns out just as good.

    Just thought I’d mention I use regular soy sauce and don’t quite put as much. Same with the brown sugar, I cut back just a tad. I cooked my chuck roast 6 hours and it started to shred. This time im going to check the meat at 4.5-5 hours to see where it’s at.

    Thanks for the great recipe!

  175. Jenna
    02/11/2013 at 4:44 pm

    Made this for dinner last night- absolutely delicious!!! My boyfriend thought it was a hit too- no leftovers today :) Will definitely make this again. As some other ppl posted, my beef was done by about 2 1/2-3 hours so just watch out for it. Enjoy!

  176. Erin
    02/13/2013 at 1:23 pm

    I could only find a 3.5 lb boneless chuck roast at the grocery. Could I substitute “beef strips for stir fry” or “cubed beef” in this recipe. The beef section of the grocery store befuddles me!

    • 02/13/2013 at 2:37 pm

      I would use the beef strips and not cubes.

  177. Lisa Kane
    02/15/2013 at 2:37 pm

    I’ve got this cooking in the crock right now, can’t wait to try it! A little addition, I added about a tsp of sambal oelek chili garlic paste. Hope it’s not too hot, I’ve used it to cook before but never in the crock pot.

  178. Christina
    02/15/2013 at 9:39 pm

    Have you ever doubled the recipe?? I plan on doubling it,..using 2lbs instead of 1.. is there anything I should do different regarding cooking time/temp???

    • 02/15/2013 at 9:42 pm

      No, I’ve never doubled the recipe. Cooking time & temp should be relatively the same.

  179. Julie Jarrett-Renfroe
    02/16/2013 at 5:21 pm

    OMG I just made this for dinner and used chicken and chicken broth instead. WOW it’s just like take out.

  180. Kate
    02/18/2013 at 6:45 pm

    I didn’t see that anyone cooked this on high instead of low…I don’t know much about this cut of beef or crock pot cooking, but I wanted to make it tonight and need it ready in less than 4 hours. Any thoughts?

    • 02/18/2013 at 6:59 pm

      It’ll be fine if you cook it on high for 4 hours. In fact, you can even get away with 3 hours on high.

  181. Jo
    02/21/2013 at 3:44 pm

    In my crock pot as I type…the house smells divine!! Started kinda late so I’m doing 3-4 hrs on high. Can’t wait to taste it!!

  182. Sabrina
    02/22/2013 at 1:19 pm

    I LOVE this recipe! It’s so easy and I’ve made it twice already, it’s always a hit. It’s in my slow cooker as we speak :)

  183. 02/24/2013 at 6:16 pm

    Can’t wait to try this! It looks delicious!

  184. Bonnie
    02/25/2013 at 10:03 am

    Trying this tonight! Thanks for the idea!

  185. Jackie
    02/26/2013 at 3:11 pm

    I’m not the greatest cook in the world but this was super easy to prepare, it’s in the crockpot now and I can’t wait to try it out later!

  186. Danielle
    02/26/2013 at 7:15 pm

    Tried this dish tonight… delicious!

  187. Lorrie
    02/28/2013 at 7:12 pm

    Eating this now!! Yummy. Will make it again.

  188. Lindsay
    03/05/2013 at 11:03 am

    Hi I don’t have low sodium soy sauce. Will this get to salty? Should I lessen the cooking time so the beef doesn’t become shredded?

    • 03/05/2013 at 11:24 am

      Hi, this is all explained in the instructions. I believe it will be too salty if it’s with regular soy sauce (unless you reduce the amount you use) and yes, you should lessen the cooking time, per instructions above, to prevent it from shredding too much.

  189. lindsay
    03/05/2013 at 11:45 am

    Ok thanks should I maybe do half soy sauce half water or maybe beef stock?

    • 03/05/2013 at 11:56 am

      Up to you what you prefer to do. I’d go the water route since there’s already beef stock in the recipe itself.

  190. allison
    03/07/2013 at 1:18 pm

    i’ve made this several times and it’s always been great, even when i’ve doubled it. i cook it for the 6 hours and yes, it is a bit “shredded” but we like it like that. i use low sodium beef broth as well as low sodium soy sauce.

  191. Amy P.
    03/11/2013 at 1:11 pm

    Has anyone tried raw honey instead of brown sugar??

  192. Amy P.
    03/11/2013 at 1:23 pm

    Oh and have u ever used Aminos? I have no experience with it but I’m trying to do more gluten free version.

  193. 03/11/2013 at 8:52 pm

    Found this recipe on Pinterest and made it for a freezer meal swap. I cooked it up tonight and, Oh My Goodness, is it amazing! Much of my sauce cooked down, so I added a bit of water at the end and then totally forgot to thicken it, but it didn’t matter. De-lish! Thanks so much for the recipe!

  194. Katie
    03/14/2013 at 9:46 am

    If I use chicken rather than beef, should I start with a four hour cooking window?

  195. 03/14/2013 at 7:32 pm

    Oh My Goodness… this was sooooo good!

  196. Ashley
    03/26/2013 at 9:03 am

    I don’t have dark brown sugar, nor molassas to add to the light brown sugar I have. Do you think it would still work out?

    • 03/26/2013 at 9:42 am

      You can just use light brown sugar.

  197. Jenna Jarrett
    03/26/2013 at 6:01 pm

    Made this tonight and both kids (very picky eaters) cleaned their plates and even asked for seconds!!! Amazing recipe and super easy recipe :)

  198. Jenni C
    03/26/2013 at 6:25 pm

    This is in my crock pot now. I didn’t see the little note to only put in for 4 hours so I did the 6 and my beef shredded. I tasted it though and it’s delicious so I will make it again and do it for the 4hrs instead next time. I’m using fresh broccoli instead of frozen, so I’m hoping it steams well in the crock pot for the last half hour. This makes me want to find a good fried rice recipe for my fiance, cause he loves fried while I prefer white.

  199. Melissa
    03/28/2013 at 7:27 pm

    Bummer! I should have paid more attention to your note about cooking time. My beef sort of fell apart into tiny pieces. It still tastes good though :)

  200. Carla Szczuka
    03/31/2013 at 10:16 pm

    We tried this tonight – read all the comments. Used fresh broccoli, cooked it for 4.5 hours and used brown rice. Hubby is very happy with it! Also gluten-free for hubby. Thank you

  201. Nicole
    04/01/2013 at 8:03 pm

    I made this tonight. It was okay, I found it very salty even with low sodium soy sauce. Very easy recipe though!

  202. 04/02/2013 at 1:42 pm

    I used more of cubed beef but still sliced pretty thin, will this affect the the taste of the beef/meal?

    • 04/02/2013 at 4:01 pm

      No, you’ll be fine!

  203. 04/07/2013 at 6:29 pm

    I made this tonight and it was not a success. I’ll stick to take-out.

    • 04/07/2013 at 9:11 pm

      Hi Sheryl, sorry it didn’t work out for you. What happened?

  204. Trina
    04/09/2013 at 3:49 pm

    This is a wonderful and easy recipe. I am so glad I found it. I buy the big bags of broccoli from Costco so this is a good way to use up what I have left. The flavor is just right, I am sure I will be making this often. Thanks for sharing.

  205. Lynda
    04/14/2013 at 5:41 pm

    YUM – I added 1 chunked onion with the meat. When I added the broccoli, I also added some quartered fresh mushrooms. Right before serving, I added a can of drained mandarin oranges. Maybe next time I’ll add some carrot as well. Thanks for sharing.

  206. Meredith
    04/24/2013 at 5:51 pm

    I made this last night, and my husband liked it better than actual take-out. My beef stayed in nice strips with cooking it for four hours on low, and then the additional 30 minutes for the sauce. I only wished that I doubled the recipe because it came out so well! Now can you come up with a fake out take out egg roll recipe???

    • 04/24/2013 at 6:56 pm

      Nice! So glad it worked out :) sure! I’ll definitely add it to my growing list of things to make. Thank you for the feedback! xo

  207. Lisa
    04/29/2013 at 10:38 am

    If i want to shorten the cook time, do you think I could cook it on the high setting of the crock pot?

  208. Lisa
    04/29/2013 at 1:11 pm

    Hi –

    Can i cook this on high to shorten the cooking time? have you tried that?

  209. 04/30/2013 at 2:52 pm

    Oh no!! I have this cooking right now.went to the store to get all the stuff.just used reg.brown sugar.I doubled the receipe though.and couldn’t find low sodium soy sauce and am now reading comments that it may be too salty.especially since I doubled it.this is my husband’s trying to surprise him lol..should I be worried about the saltiness of it.or is there anything I should do.its been in for about about hr….thanks

  210. Nomorethanfour
    05/02/2013 at 11:47 am

    Seriously good! I did throw in some minced ginger and chopped green onions, just because I had them on hand- I think I’ll continue to use them as an addition when making this in the future. Crockpots ROCK, and so does this recipe!!

    Interesting fact about me. My husband and I had our first baby in 1992 and didn’t have our next child until 2005. 13.5 years between our first and second child.Interesting dynamics!

  211. Nikki
    05/02/2013 at 9:02 pm

    I tried this recipe and it turned out delicious! Mine never came out this yummy color though, but the beef(not chuck, I despise chuck) was so tender! I used fresh broccoli so I steamed it a little first. Will definitely make again!

  212. 05/05/2013 at 2:45 am

    I wondered how you got the broccoli looking so fresh, till I read just tossed at the end. Popping over from Slow cook queen.

  213. Heather
    05/11/2013 at 10:58 am

    We have made this recipe several times, it is delicious. We made some alterations based on family taste buds and used olive oil rather than sesame and omitted the garlic altogether and it is still amazing. A keeper for sure! Thanks for sharing!

  214. 05/12/2013 at 9:03 pm

    Tried this for dinner tonight. Definitely a keeper. Thanks for sharing.

  215. Julie
    05/13/2013 at 7:35 pm

    This is a Crockpot KEEPER.
    Beef was so tender, it melted in your mouth.
    I think I will use fresh broccoli next time,
    definitely would give it more favor.
    Thank you for sharing.:)

  216. Kandy
    05/16/2013 at 4:02 pm

    Is it possible to leave out the brown sugar? I am just wondering if the recipe is sweet with it in and I am a diabetic trying to not add sugar to recipes such as this. Or possibly just cut it way back. I love the fact that so many positive reviews came with this recipe and I look forward to making this as hubby really likes this as his take out choice ALWAYS. Will make it on a day before chemo as for days afterward nothing tastes or smells good when I cook. Thank you for this recipe!

    • 05/17/2013 at 7:04 am

      It wouldn’t have too much sweetness without the brown sugar, maybe you could try just a little? Like 2 tbsp?

  217. Stephanie
    05/22/2013 at 12:41 pm

    This is excellent and a KEEPER! Thank you. And thank you for all that you do.

  218. Claire
    05/27/2013 at 5:04 pm

    Made this the other day, so tasty and very tender. Hubby says this is a “do over”, so it’s a keeper. Thank you so much!

  219. Jodi Lickt
    05/30/2013 at 2:56 pm

    This is AWESOME! Just made this for dinner tonight. 2nd time in 3 weeks, its THAT good! Everyone needs to try it.

  220. Nancy
    07/09/2013 at 10:05 pm

    This recipe has been posted on the web under several different sites, how is this considered healthy!!! I made it, choked on the salt in the soy sauce reduced salt, added canned tomatoes to try and save this dish. Looks great, tastes horrible going to bed hungry tonight. So glad I tried it before serving a family meal, shame on you. I followed it to the tee. DO NOT MAKE THIS DISH, ALWAYS BE WARE WHAT IS ON THE INTERNET, REMOVE THIS RECIPE1111

    • 07/09/2013 at 10:25 pm

      Hi Nancy, I never once stated that this was a “healthy” dish. It’s an alternative to take-out and since it’s homemade, the ingredients can be healthier since you know what’s going into the dish instead of a someone else making your dish out of a restaurant kitchen. I’m sorry your dish didn’t turn out but I stand behind this recipe and the 300-some commenters who have commented on this, 95% have made it and loved it. Adding canned tomatoes to save this dish probably made it worse because canned tomatoes are canned with additional sodium.

  221. Kernella
    07/11/2013 at 9:54 am

    I was really excited to make this recipe. I followed all the instructions perfectly. I let the beef cook for 6 hours and it had great texture. Added carrots, peppers and the brocolli and half hour later, ALL my veggies were VERY dark in colour (similar to the colour of the soy sauce) Not very appetizing to look at but was quite yummy. Will cook veggies separately next time.

  222. Rebecca
    07/28/2013 at 10:54 pm

    Hi this sounds great can’t wait to try it. But I have one question. What is the cooking liquid

    • 07/29/2013 at 8:44 am

      The cooking liquid is the liquid that the entire dish is cooked in. Meaning, after you’ve cooked this dish, there will be liquid in it so you use that hot liquid and combine it with the cornstarch.

  223. Jessica
    08/11/2013 at 6:56 pm

    Thanks for the recipe idea. Cant wait to try it! Have you ever made this without the brown sugar?

    • 08/11/2013 at 10:27 pm

      No, I haven’t, but you can certainly try. I like the brown sugar for the tiny bit of sweetness. You could cut it down if you want.

  224. Marianne Sue
    08/15/2013 at 10:33 pm

    I made this today in my crockpot. It tasted amazing! Definitely one of our favorite crockpot recipes. :)

    • 08/16/2013 at 9:49 am

      So glad you enjoyed it Marianne :)

  225. Kaia
    08/22/2013 at 8:19 pm

    I made this during a chilly spring and it is AMAZING! I’m writing about it now because I’ve been craving it, so I’m making it again this week even though it’s summer. I honestly think I’m going to make a little more sauce next time because I wanted to eat it with a spoon! SO GOOD. Thank you for such a great recipe.

    • 08/24/2013 at 9:45 am

      So glad you enjoyed it Kaia and that you’re loving it so much that you’re making it again :)

  226. Brittney
    08/31/2013 at 7:54 pm

    Wow! This was so freaking good! Better than actual Chinese food, in my opinion. We’ll definitely be making this again… Thanks for the great recipe :)

    • 08/31/2013 at 9:07 pm

      SO happy you enjoyed this! It’s one of my favs! :)

  227. Jennifer
    09/15/2013 at 8:36 pm

    The crockpot beef and broccoli recipe is so yummy and very easy to make, I love it! My family loved it, too! I just found this blog last week and I find myself browsing it for recipes constantly! Thanks so much for creating this, you have brilliant ideas and recipes!

    • 09/16/2013 at 8:37 am

      So glad you and your family loved this, Jennifer! And I’m thrilled you found my blog :) I hope you find some recipes to try!

  228. Cheyenne
    09/16/2013 at 6:42 pm

    Do you happen to have the nutritional values for this meal?

    • 09/16/2013 at 8:17 pm

      Hi Cheyenne, no, I do not do nutritional information for my recipes. I simply do not have the time nor credentials to do so. There are numerous nutritional calculators out there and a simple Google search would be able to pull some up for you. Good luck and thanks for asking!

  229. Vivian
    09/23/2013 at 10:51 am

    When doubling the recipe, should all of the liquids (beef broth, soy sauce) also be doubled? I know that even more liquids get released during cooking in a crock pot. Thanks!

    • 09/23/2013 at 1:36 pm

      Personally, I would double all the liquids just to be sure! The sauce is great on a lot of other things too if you end up with too much :) you can put it on veggies, rice, etc. Enjoy!

  230. cyndi
    10/13/2013 at 2:13 pm

    This looks so yummy! I’m giving it a shot today!

    • 10/14/2013 at 6:31 am

      Hope you liked it, Cyndi!

  231. 11/01/2013 at 1:11 pm

    I featured this recipe on my blog today. My family LOVES this meal and we make it at least twice a month. Thank you for sharing it with all of us! Blessings!

  232. Marzinno
    11/12/2013 at 4:35 pm

    I’m making this as we speak! Lol

    I quadrupled the ingredients and it’s turning out perfectly
    Glad I stumbled across it


    • 11/13/2013 at 9:12 am

      Wonderful, Marzinno!! Glad you stumbled across my blog :)

  233. Gilly
    11/13/2013 at 8:06 pm

    Thanks for this great recipe! A way better alternative than a traditional fall stew I had planned to do with the stew meat.

    This was so delicious! My husband, our 14 month-old, and I ate it up! I added some scallions on top to serve. And hot chili oil to mine. I will be making this one again and again!

    What do you do with the leftover sauce? I have way more sauce left over than meat and broccoli.

    • 11/14/2013 at 8:42 am

      So glad you and your family enjoyed this, Gilly! With leftover sauce, you can spoon it over rice and eat it that way or maybe steam some veggies and pour the sauce over them :)

      • Gilly
        11/14/2013 at 9:09 am

        Of course! I will pour some of this delicious sauce over some spinach I’ll sauté on Friday. Thanks again!

  234. Felicity
    12/02/2013 at 4:37 pm

    Found this recipe on Pinterest and made it last night, and it was great. The whole house smelled amazing all day! My husband and I couldn’t wait to eat it. I didn’t have low sodium soy sauce so I used normal, was worried after reading others comments that it would be too salty but it wasn’t (mind you I Iove salty food). Great meal, tasty and so easy to make. This will be a regular dish now. Love it.

    • 12/03/2013 at 12:11 pm

      I’m so glad you and your husband enjoyed this Felicity! I’m glad the regular soy sauce worked out too!

  235. Sheri
    12/03/2013 at 1:48 pm

    I don’t have sesame oil but I have sesame dressing. Is it added just for taste or should I be putting some kind of oil in it?

    • 12/03/2013 at 9:41 pm

      Hi Sheri, it’s added for taste. You can just omit it if you don’t have it. Sesame dressing will drastically change the flavor of the dish.

  236. Jaime
    12/11/2013 at 7:36 pm

    I use the Ninja Slow Cooker/Crockpot/Stovetop. I LOVE IT! They have one that bakes too. I can sear and slow-cook all in one. (Perfect for steaming asparagus-as its so long)

  237. Janet Larson
    12/11/2013 at 11:40 pm

    I tried your B&B recipe today. It was different than I imagined it to be. Not a real Asian flavor and the choice of beef being chuck roast, just reminds me of traditional roast. I might try it again but with round steak and flavor up the Asian taste. On the plus side, my 10 year old son liked it and my 16 year old son had seconds!!

    • 12/12/2013 at 8:08 am

      Hi Janet! Glad you and your children enjoyed the dish! To “up” the Asian flavor, maybe add more sesame oil and add some sesame seeds along with your round steak? Enjoy!

  238. Lupe
    12/14/2013 at 3:38 pm

    I made it and my sauce was not thick enough and the brown sugar made it too sweet. Any suggestions?

    • 12/15/2013 at 10:38 am

      Hi Lupe, if the brown sugar made it too sweet, reduce the amount of brown sugar next time, and if your sauce wasn’t thick enough, add more cornstarch or next time you can try arrowroot powder instead.

  239. hanna
    01/02/2014 at 2:08 pm

    can i use stir fry beef strips (pepper steak)?

  240. 01/11/2014 at 6:32 pm

    I tried out your recipe and posted it on my blog :)
    Thank you for the great recipe!

    • 01/13/2014 at 8:05 am

      Thanks for posting it on your blog! Glad you enjoyed it!

  241. Heather
    01/15/2014 at 9:18 pm

    Not sure what I did wrong, but this turned out terrible. I followed the directions to a T. The sauce did not thicken at all. The beef wasn’t overcooked, but it did not taste good. Oh well. Looks like we’re having leftovers!

    • 01/16/2014 at 8:53 am

      Hi Heather, sorry you didn’t like it. Could you elaborate on “terrible?” Was it just not a flavor profile you liked or what? You also mentioned the beef didn’t taste good – what cut of beef did you buy? Quality of beef and type could affect the taste of the recipe. Would love to help you troubleshoot this.

  242. 01/26/2014 at 11:56 am

    I recently had weight loss surgery (VSG to be exact), and I’ve only recently been able to eat the full gamut of food. I love asian food, but at this point-in-time (and actually for the rest of my life), I won’t be able to eat more than about 4-ounces of food at a time. Chicken goes down very painfully, but beef, especially a wet prep, has given me no trouble at all. I also haven’t had any veggies for nearly 2 months, which is about the worst thing in the world to me. I also love cooking, and I haven’t done it for just about as long.

    All of that is to say: I love asian food, whether it be authentic or take-out style. However, cooking food is a huge endeavour right now because I only need to make a little bit for one meal, or enough that I can eat on it for a while. I came upon this recipe while searching for asian crockpot meals, and I made it last night.

    My roast was 1.5 lbs, so I multiplied all ingredients by 1.5. I also need spicy-ness in my life, so I added about two heaping table spoons (not to be confused with tbsp) of sambal chiii to the crock pot. I love seasame seeds, so I also added a handful to the pot. I used fresh broccoli, so I tossed it in at the same time as the corn starch. I’m concerned with eating only proteins and veggies right now, so I didn’t serve over a bed of rice. I also only cooked everything for 4 hours prior to adding the slurry.

    It was -amazing-. I put everything in at about 3pm, left my house to go run errands for an hour or so, and when I came back my entire house smelled like take-out heaven. By 8pm, I was in heaven. I can only eat about 4 slices of beef and just a few small florets of broccoli at a meal, but it was perfect. And the best part is, I have enough left over for a week of meals. And this stuff heats up -really- well in the microwave if you add a splash of water to the bowl before re-heating and setting the microwave to Power-Level 8 (that way you don’t try to cook the beef, and instead let the water steam everything up to temperature).

    I don’t normally comment on blogs, but I just wanted to say thank you for this recipe. It’s been the first thing I’ve cooked in months and it did not disappoint.

    PS: Little known fact: I have seen all 222 episodes (plus the 8 specials) of Good Eats no less than three times each.

    • 01/26/2014 at 5:58 pm

      Wow, Jeremy! Thank you so much for writing to me and telling me all about what has happened. I’m so glad that you made it through the VSG ok! I’m SO thrilled you enjoyed it and were able to have tons of leftovers (I love leftovers!). It makes me so happy that this was one of the first things you’ve cooked in months and enjoyed it so much. I hope that you continue to have a good recovery and can cook what you love to eat!

  243. 01/31/2014 at 9:53 am

    Thanks for the recipe. I LOVE cooking with my crock pot. And this sounds yummy!

  244. Ann Brown
    01/31/2014 at 8:22 pm

    Found this recipe last night and made it tonight! My husband likes my cooking and usually responds in two ways: “It’s good” or “it’ll keep me alive”. This dish got an enthusiastic thumbs up and a “Babe, this is excellent!” Well done, Table for Two, well done! Just printed it off (the sign of a true keeper) and adding it to the recipe file! Thank you!

    • 02/01/2014 at 1:43 pm

      Yay, this makes me so happy to hear, Ann!!

    • JavaJ
      03/01/2014 at 9:04 am

      ““it’ll keep me alive””

      Sorry, but this made me seriously LOL which is not good when you have a mouthful of coffee. That was too funny.

      On a more serious note, you owe me a new keyboard ;-)

  245. JavaJ
    03/01/2014 at 9:22 am

    Saw this on Pinterest and can’t wait to try it.

    I don’t like leaving my slow cooker on when I’m not home either for the same reason. I also don’t like using it at night. Night is even worse – we’ll be inside with the fire!!

    I could blame my irrational fear on the fact that my machine is about 20 years old (if not more…yikes!), but I’ve had that fear since the day I took it out of the box. It’s had a good life though, perhaps it’s time to look for one with a timer!

    • 03/02/2014 at 9:03 am

      I’ve had my slow cooker for about that long, too – it was my mom’s and then she gave it to me so total mileage on it is probably 20 years as well. Hope you give this one a try!

  246. 03/20/2014 at 5:21 pm

    Hi Julie! This is smelling so good. I love how simple it is and we can’t wait to have it for dinner tonight. QUESTION: Can I cook it on High so that we can eat it sooner or does it work out better if you slow cook it? Thank you!

    • Julie
      03/21/2014 at 8:25 am

      Hi Brianna, yup, I’m sure you can cook it on high! Hope you enjoyed.

  247. Tammy
    03/26/2014 at 2:38 pm

    Every time I try this recipe, it never comes out looking like yours. It always comes up not very thick (no matter how much corn starch I put in) and also is more stringy instead of chunks of meat. Any suggestions?

    • Julie
      03/27/2014 at 10:30 am

      Hi Tammy – I noted in the recipe that you probably need to cook the meat for less time if it comes out stringy instead of chunks. Also, it might be dependent on what type of meat you buy. If it’s not thickening, try pouring the sauce into a pot and heat it up on the stove then stir in the cornstarch OR try arrowroot powder or use flour, instead.

  248. Nancy
    03/31/2014 at 8:08 pm

    do you have any nutrition info

    • Julie
      03/31/2014 at 9:18 pm

      No, please read my FAQ page as to why I don’t give nutritional info. Thanks!

  249. Catherine Pflum
    04/01/2014 at 8:15 pm

    Can I use Mushrooms instead of the broccoli? My father doesn’t like broccoli? If yes when should I put it in?

    • Julie
      04/02/2014 at 8:28 am

      I’d imagine they work, but the main ingredient in this dish is broccoli. I mention that because mushrooms naturally release a bunch of liquid when they cook so it might mess up this dish/you might end up with way too much liquid. Depends on if you’re slicing them or putting the mushrooms in whole – if sliced, I’d put them in at the 1 hour left of cooking mark, if whole, I’d probably put them in at the 2 hour mark.

  250. Linda Katzner
    04/02/2014 at 9:21 pm

    Loved the recipe! Flavors are awesome. I used a beef chuck tender roast (2 lbs) and doubled all the other ingredients. Also added a sliced, in thin strips, onion. Would add grated fresh ginger next time for added flavor. Cooked for only 4 hours in my crockpot and then added broccoli (frozen 2- 14oz bags) and everything turned out perfect. My sauce, however, was not quite thick enough even after doubling the recipe and then adding another single dose of the sauce recipe. Overall, it was great, very flavorful and will make again. I think I will maybe double the sauce ingredients. Julie, it’s still a hit at my house…will tweak to our liking. Strong bones to this dish! Everyone should try!!

    • Julie
      04/03/2014 at 8:22 am

      I’m so glad you were successful with the tweaks to this recipe for your own family’s tastes! Thanks for letting me know and I’m glad that this will be a regular in your house :)

  251. Andy
    04/05/2014 at 7:22 am

    Just wanted to say thanks for you recipe! It has become one of my favourite dishes and I make it roughly every 2 weeks. I find the most important ingredient to be the soy sauce as it greatly impacts the overall flavour. I’m using a particular sweet soy sauce myself although I find that half&half (with a more regular salty one) works well too. In addition I add onions and chili which are almost standard in all my dishes. Overall this dish never fails and absolutely everyone loves it!

    • Julie
      04/06/2014 at 12:03 pm

      Thanks for letting me know that you enjoy this so much, Andy!

  252. Abby
    04/05/2014 at 3:15 pm

    Hi, I’m new to cooking. Can I use regular brown sugar in place for dark brown sugar? What’s the difference?

    • Julie
      04/06/2014 at 12:04 pm

      Hi Abby, I’m assuming by regular brown sugar you mean light brown sugar? You can definitely use light brown sugar in this dish. The difference between light and dark brown sugar is just the prominence in flavor and sweetness.

  253. Karen
    04/08/2014 at 7:08 am

    II have my 25th Chinese cooking class this evening. If I tell the instructor that I slow cooked beef and broccoli last night I ‘ll be kicked out of class. I like that you can use a much cheaper cut of meat with the slow cooker than you would a stir fry. Good idea. Shhhh don’t tell.

    • Julie
      04/09/2014 at 8:05 am

      Haha, I promise I won’t tell :)

  254. Kaylyn Marshall
    04/12/2014 at 8:07 am

    If I don’t have sesame oil (not available at my commissary…) what can I use as a substitute? Or is it even necessary? Could olive oil OR vegetable oil work?

    • Julie
      04/12/2014 at 11:40 am

      Hi Kaylyn, you can just omit it.

  255. Gregory Craig
    04/15/2014 at 2:54 am

    Loved the recipe, thank you! I added lotus roots and cashews and it went down a dream!

    • Julie
      04/16/2014 at 7:33 am

      Yum, sounds delish, Gregory!!

  256. Jeannie
    04/29/2014 at 8:38 pm

    Hey Julie! I have been thinking about this recipe all week! I am working late tomorrow so I plan on making this before I go to work, so when my husband comes home, he can feed my 3 and 4 year old boys (polar opposite eaters). I just know it’s going to be a hit…will keep you posted! Thanks! love your blog!

    • Julie
      04/30/2014 at 8:25 am

      I’m so excited for you to try this Jeannie! I hope your family loves it! :)

  257. Amy
    05/28/2014 at 12:59 am

    I’m not much of a cook but I’ve been experimenting and found this recipe. I’ve never had “homemade” Chinese food before. This was the best Beef with Broccoli I’ve ever had. Maybe partly because of the satisfaction of making it myself but it really was delicious. My sister asked me where I “bought the sauce”. I was almost offended but then had to laugh because we both know that’s how I’d have done it in the past. Making it from scratch is SO much better. Thank you!

    • Julie
      05/28/2014 at 12:55 pm

      I’m so happy to hear this, Amy! That’s funny about the store-bought sauce, you should definitely take that as a compliment and own it! Yay :)

  258. 05/30/2014 at 6:29 am

    Thanks for a great meal!! My husband loved it! I followed the recipe and it came out perfect! Better than going to a restaurant! Thanks Again!

  259. Liz
    06/02/2014 at 7:30 pm

    The sauce is outstanding! But I felt that beef chuck roast is not the right cut of meat for this dish. Do you have a suggestion on a different cut that would most resemble the taste of authentic chinese beef and brocolli?

    • Julie
      06/04/2014 at 8:39 am

      Maybe try sirloin? Or something that’s more fatty?

  260. nina
    06/05/2014 at 8:43 pm

    I do not see that anyone has made this recipe. How has it turned out?

    • Julie
      06/05/2014 at 9:07 pm

      Nina, if you read the comments, LOTS AND LOTS of people have made this..start from the bottom and read up.

  261. Louise
    06/11/2014 at 6:49 am

    I made this for our dinner tonight after finding it on Pinterest and I have one word to describe it………….YUM!!!!!!!! Thanks so much for sharing this. So easy to make to (double win!)

    • Julie
      06/11/2014 at 9:23 am

      Yay! Glad it was a success for you!

  262. Edward
    07/13/2014 at 4:10 am

    The corn starch didn’t do jack. Disappointing

  263. Julie
    08/04/2014 at 12:44 pm

    I love this, added some bell peppers for a little extra color….AMAZING

  264. Pru
    08/14/2014 at 4:56 pm

    Super disappointed with this recipe. Went back to throw in broccoli and mix the corn starch sauce and the beef was mush and the sauce was almost completely evaporated. Some of the beef was also burned. And this was only after 5 hours on low. I am one sad mama.

  265. Stephanie
    08/20/2014 at 5:02 pm

    wondering… I made this tonight and it is delicious… but my family eats a TON of food and I really need double this recipe for all of us. If you want to make a larger amount, do you just double each ingredient? Wasn’t sure if that would work the same as most recipes…

    • Julie
      08/21/2014 at 8:00 am

      Yup! Just double the amount of each ingredient :)

  266. Rachael
    08/20/2014 at 6:57 pm

    I just wanted to post that I had trouble with my corn starch not thickening up too (Rapunzel brand, fresh & new box). I believe it was as issue with adding the frozen broccoli (bringing down the temp too far). After 45 min and 2 T extra CS with no thickening, I moved the crockpot contents to a pan on the stove to briefly boil. In no time I had a nice, thick sauce. Hope this helps someone because this is a super yummy meal!

    • Julie
      08/21/2014 at 8:00 am

      Thanks Rachael for the tip!!

  267. Gina F.
    08/24/2014 at 2:23 pm

    I had defrosted almost 3lbs of chuck roast that needed to be cooked today. I googled and found this recipe. I ended up with close to 2.5lbs of meat after trimming so I doubled the ingredients and put everything in before we left for church. My house smells amazing, and I cannot wait for dinner time. I snuck a taste and it’s delish. THANK YOU!

    • Julie
      08/25/2014 at 7:58 am

      So happy you enjoyed this!

  268. anita
    08/26/2014 at 4:29 pm

    Hello again! made this last night and it was so good I couldn’t wait to bring in the leftovers for lunch! I too had a watery sauce so I put it on the stovetop with a little more slurry and stirred it constantly on low heat and it came out perfect. I find your recipes to be very user friendly & reasonable to make, especially for a working mom like me. I wish more people would understand your hard work and take a little time to adjust the recipes to their tastes rather than blame you for not appealing to them. geesh people. Anyhoo, Thank you another awesome recipe!

    • Julie
      08/27/2014 at 8:00 am

      Thanks for that, Anita :) I agree. I wish people didn’t blame me for their mistakes either but I guess it’s just how it goes, ya know? I’m so glad you enjoyed this!

  269. Joe
    09/05/2014 at 8:36 am

    Made this last night – it was wonderful. Thank you and keep the recipes coming. Your recipes have enabled me to make Asian food at home that we really enjoy.

    • Julie
      09/05/2014 at 7:08 pm

      Aw I’m so happy to hear that Joe! :)

  270. amy
    09/27/2014 at 2:49 pm

    Ok I just followed all directions to the letter…ish. I didn’t cut beef into strips cuz I don’t like handling raw meat.
    My fingers are crossed on this recipe because it added up really fast. As I was standing in checkout I almost chickened out when I realized how many times I could have ordered this at a Chinese place-made for me-no dishes or grocery store for the same price! However, there is something to be said about homemade and knowing exactly who handled the food and what went in it. I will check back in 4-6 hours!

  271. amy
    09/27/2014 at 7:45 pm

    This is what I did. After 2 hours I added a sliced onion, at the 4.5 hour mark I removed the fully cooked beef and sliced it (remember I put it in whole to begin with). It was still a bit tough/dry looking, I returned it to Crockpot and added the frozen broccoli. The apartment smelled overwhelmingly of the soy sauce so I added some more brown sugar.
    I attempted to thicken the sauce after adding the sugar…didn’t work, very thin.
    I had a bowl after 40 minutes and it was ok. I decided it didn’t thicken because I obviously don’t know how to use cornstarch properly. After some experimenting I succeeded but the sauce was bland. I added a smidge of the soy sauce, sesame oil and sugar to bring back flavor and let the sauce boil and thicken in a separate pot.

    Once everything was mixed again I had another small bowl. I’m afraid it’s just not to my taste- plus very expensive for the yield. I am going to be trying a few of your other recipes, wish me luck!

    I do want to note that the roast sliced, frozen broccoli cooked perfectly and once I worked out my mistake with the cornstarch the entire dish looked very much like the picture. So for the other reviews with issues, I would suggest double checking your own methods before blaming the recipe.

  272. Sarah
    10/01/2014 at 1:39 pm

    Hi Julie-

    Does the size of the crockpot matter? Mine is 3.5 Quarts and I want to be sure it’s ok (I have a larger one and a smaller one in storage, but use the 3.5 regularly). So excited to try this recipe tonight!

    • Julie
      10/01/2014 at 9:24 pm

      3.5 quarts is perfect!

  273. Ariel
    10/12/2014 at 8:43 pm

    I may have already commented on this recipe, but it bares another. I’m making this for the third time now, and I just have to rave about it again. Everyone who tries it, loves it, and begs me for the recipe. Sooooo good. Mine usually comes out a little too watery/saucey but, to me, it just goes better that way over some white rice. Love love love it!

    • Julie
      10/13/2014 at 6:40 pm

      So happy to hear this and thank you for commenting!!


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