Not (Quite) Mother’s Beef and Broccoli “Take-Out”

When the weather starts to get a bit cooler and the soccer practices a bit later at our house, my mind turns to ways I can get dinner on the table for multiple “sittings”. While I try my best to have us sit as a family every night possible, sometimes I just have to suck it up and put on my short order cook hat.

The ol’ crockpot is the first thing that comes to mind. We need a meal that is low carb, gluten free, healthy enough to get approved by me and unhealthy enough to be eaten by my kids. We all love the traditional Chinese take-out “beef and broccoli” but it doesn’t fit any of my mandatory categories – well, except the unhealthy part.

I originally saw this recipe on Pinterest and tweaked it a bit to our tastes.


  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef broth
  • 1/2 cup low sodium soy sauce (I used gluten free)
  • 1/3 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)
  • Fresh or frozen broccoli florets (as many as you like. I am unnaturally obsessed with broccoli. My kids, however, are not)
  • Cooked white or brown rice (quinoa if you feel extra righteous)


  1. Mix together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Place your slices of beef in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 6 hours. (or high for 4 hours)
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid, 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 just to warm them through (but not too long because they will turn that weird green/brown color) then serve hot over rice.
  6. If you aim to impress or want to go the extra mile, sprinkle some sesame seeds, peanuts or cashews on top.

Pour yourself a cold glass of light beer and count your savings … both calories and dollars!

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