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Backstrap (or beef) and Broccoli in the Slow Cooker or Instant Pot

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Make a take out inspired dinner in your slow cooker or instant pot.  We love making this with venison backstrap, but but beef works well too!

close plate of backstrap and broccoli served on rice with instant pot in background

    Turn venison backstrap or beef roast into a dinner your family will love.  This delicious dinner is inspired by take out beef and broccoli, but is made easily in the slow cooker.  You can also make it much quicker in an instant pot. It is perfect for busy days. Just make some rice and you’re ready to go!

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    I make this every so often and we all loved it.  So I knew I needed to make it again for you all!  It is so easy and really tasty.

     It makes your venison backstraps so tender and yummy and gives you all of the flavor of take-out Chinese food.  You could use beef, of course, but I think it is a really great way to use deer.

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   I have made this recipe both with chunks of backstrap and really thin slices.  Both work great, it’s more a matter of texture and preference than anything.

   If you choose to use thin slices, I find that the easiest way to do it is to slice it while it is still mostly frozen.

   Just use a really sharp knife and shave away.  If you prefer chunks, feel free to go that way as well.  The thin slices just ensure a really tender end product.

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Backstrap and Broccoli in the Slow Cooker

   This is a perfect dinner for a weeknight.  Just throw the meat and sauce in the crockpot.  I cooked mine for around  6 hours, but if you need to cook it a little longer it will be fine.

      The meat may start to shred a bit after a while, but it will still taste wonderful!  All you have to do at the end of the day is throw in the broccoli and some cornstarch and turn it up for a half hour while you make your rice.  Then dinner is served and you look like a rock star!

Plate of rice topped with cubes of backstrap and broccoli in brown sauce next to instant pot.

Backstrap and Broccoli in the Instant Pot

   If you forgot to get dinner in the slow cooker, don’t despair! You can also make this recipe in a pressure cooker.

  The results are about the same, but you can have it done in under an hour instead of letting it cook all day.  Just cook the meat in the flavorful sauce, then add the broccoli and steam until just tender.

   Then all you have to do is add the cornstarch slurry to thicken it up and serve it over rice.  Both methods are absolute winners!

Plate of Chinese takeout style backstrap and broccoli served over rice.

We love this just the way it is.  My husband also loves it with sriracha.  He likes everything a bit hotter!  I think it is really good both ways.

More great venison recipes

This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take. 

Or turn your roasts into shredded barbacoa venison in a slow cooker or instant pot. Then use that for tacos, burritos or baked chimichangas.

Cowboy baked beans are an EASY recipe that can be made with ground beef, sausage or venison.

Yield: 6 Servings

Backstrap and Broccoli in the Instant Pot or Slow Cooker

plate of rice topped with backstrap and broccoli

Turn venison backstrap or beef roast into a dinner your family will love.  This delicious dinner is inspired by take out beef and broccoli, but is made easily in the slow cooker.  You can also make it much quicker in an instant pot. It is perfect for busy days. Just make some rice and you're ready to go!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1.5 pounds venison backstrap (or beef roast)
  • 1 cup beef broth
  • 1/2 cup lite soy sauce
  • 3 Tablespoons brown sugar
  • 1 Tablespoon sesame oil
  • 2-3 teaspoons garlic powder
  • 1/4 teaspoon ground ginger
  • 3-4 cups broccoli (fresh or frozen)
  • 2 Tablespoons corn starch
  • optional: additional vegetables*, scallions or sesame seeds

Instructions

Slow Cooker Instructions:

  1. Cut the backstrap into either small cubes or thinly slice it against the grain.
  2. Place the meat in the slow cooker.
  3. Mix together the broth, soy sauce, brown sugar, sesame oil, ginger and garlic. Pour over the meat.
  4. Cook for 5-6 hours on low or 3-4 hours on high.  
  5. Make a slurry with the cornstarch and a couple of Tablespoons of cold water. Stir into the meat and sauce in the slow cooker. Add the broccoli and cook on high for 1/2 hour. 
  6. Serve over rice and garnish with scallions or sesame seeds if desired. 


Instant Pot Instructions:

  1. Cut the backstrap into either small cubes or thinly slice it against the grain.
  2. Place the meat in the instant pot.
  3. Mix together the broth, soy sauce, brown sugar, sesame oil, ginger and garlic. Pour over the meat.
  4. Cook on high pressure for 15 minutes, then do a quick release.
  5. Add the broccoli and cook on high pressure for 2 minutes, then do another quick release.
  6. Switch to saute mode. Make a slurry out of the cornstarch and a couple of Tablespoons of cold water. Stir into sauce and continue to stir until the sauce is bubbly and thickened.
  7. Serve over rice and garnish with scallions or sesame seeds if desired. 

Notes

*you can add additional vegetables along with the broccoli as long as the cook time is similar.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 387Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 90mgSodium: 1518mgCarbohydrates: 36gFiber: 12gSugar: 10gProtein: 45g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Make a take out inspired dinner in your slow cooker or instant pot. We love making this with venison backstrap, but but beef works well too!

Share with your friends!

Jolane weeks

Friday 6th of August 2021

Very flavorful. Not dry

Jolane weeks

Friday 6th of August 2021

Best back strap ever. Tender and. Dry flavorful

Carlee

Friday 6th of August 2021

That is so good to hear, thank you!

Senia

Sunday 14th of June 2020

I've got this in my pampered chef quick cooker right now and can't wait. I used elk backstrap and got a package of frozen stir fry vegetable to toss in.

Carlee

Sunday 14th of June 2020

YAY! I hope you enjoy it!

Unknown

Thursday 4th of June 2020

What can I substitute for sesame oil?

Carlee

Sunday 7th of June 2020

You can use vegetable oil in the sauce if you don't have sesame oil. The flavor won't be quite as rich, but it will still be good. Or toss in some sesame seeds if you happen to have them. It just adds a little depth of flavor and umami to the finished dish.

Life on Waterfall Road w/ The Anderson's

Wednesday 18th of March 2020

Sounds great, going to try it. Are instructions for frozen or thawed venison?

Life on Waterfall Road w/ The Anderson's

Thursday 19th of March 2020

Thanks - I'm going to try it with just steaks (as the backstraps were the first thing to be eaten) - but seems it should work there too - thanks again for the recipe idea!

Carlee

Thursday 19th of March 2020

Realistically it should work for either since it's cut in relatively small pieces before it's cooked. We usually freeze our backstraps whole, so it's at least partially thawed in order to cut it more easily. If you have frozen chunks of meat, I would at least defrost it enough that it breaks apart and isn't all frozen together in a ball so that it cooks evenly.

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