Slow Cooker Beef and Broccoli Recipe

Introduction

Slow Cooker Beef and Broccoli is a comforting, flavorful dish perfect for busy days. Tender slices of beef simmer slowly in a savory sauce, paired with crisp-tender broccoli for a satisfying meal. This recipe is easy to prepare and ideal for serving over rice.

Ingredients

• 500 g / 16 oz chuck steak or other beef cut suitable for slow cooking
• 300 g / 16 oz broccoli florets (about 6 cups, 1 giant broccoli or 2 medium)
• 2 tbsp corn flour (corn starch)
• 1 cup water
• 2 tbsp oil
• 2 tbsp finely sliced fresh ginger
• 3 tbsp soy sauce (normal dark soy sauce)
• 2 tbsp oyster sauce
• 4 tsp Chinese cooking wine (rice wine) or dry sherry
• 1 tsp sesame oil (optional)
• 1 tsp sugar
• 4 dashes white pepper

Instructions

1. Step 1: Cut the beef into thin slices against the grain (at 90 degrees to the direction of the fibres in the meat).
2. Step 2: Place the sliced beef in the slow cooker.
3. Step 3: Mix the corn flour with the water until smooth, then pour the mixture into the slow cooker.
4. Step 4: Add the oil, ginger, soy sauce, oyster sauce, Chinese cooking wine, sesame oil, sugar, and white pepper to the slow cooker. Stir gently to combine.
5. Step 5: Cook on HIGH for 3 hours, or if using a pressure cooker, cook on high pressure for 40 minutes.
6. Step 6: Meanwhile, steam or boil the broccoli until it is tender-crisp—just cooked, still bright green, and slightly crisp.
7. Step 7: Add the cooked broccoli to the slow cooker, tossing everything together to combine.
8. Step 8: Serve the beef and broccoli mixture over steamed rice.

Tips & Variations

• For extra flavor, marinate the beef with a bit of soy sauce and ginger before cooking.
• You can substitute broccoli with other vegetables like snap peas or bok choy for variety.
• Adjust the amount of sugar or oyster sauce to taste for a sweeter or saltier sauce.
• Use fresh Chinese cooking wine or dry sherry; if unavailable, you can omit this ingredient and add a splash of water instead.

Storage

Allow the beef and sauce to cool before storing. For longer storage, blanch the broccoli briefly, cool it in ice water, drain, then combine with the beef and sauce in airtight containers or ziplock bags. Refrigerate for up to 2 days or freeze for up to 2 months. To reheat, thaw if frozen and microwave covered, taking care not to overcook the broccoli. Serve again with fresh rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, choose a cut suitable for slow cooking like brisket or short ribs for tender results. Avoid very lean cuts as they may dry out during slow cooking.

Can I cook this on low instead of high?

Yes, you can cook the dish on low for about 6 hours. The beef will become very tender, but keep an eye on the liquid level to prevent drying out.

Slow Cooker Beef and Broccoli Recipe

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4.6 from 321 reviews

This Slow Cooker Beef and Broccoli recipe is a comforting and flavorful dish perfect for a hassle-free meal. Tender slices of beef are slow-cooked in a savory sauce made with soy, oyster sauce, and aromatic ginger, then combined with crisp-tender broccoli. Ideal for serving over steamed rice, this recipe offers rich Asian-inspired flavors with minimal hands-on time.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Beef and Sauce Ingredients

• 500 g / 16 oz chuck steak or other beef cut suitable for slow cooking
• 2 tbsp corn flour (corn starch)
• 1 cup water
• 2 tbsp oil
• 2 tbsp finely sliced fresh ginger
• 3 tbsp soy sauce (normal dark soy sauce)
• 2 tbsp oyster sauce
• 4 tsp Chinese cooking wine (rice wine) or dry sherry
• 1 tsp sesame oil (optional)
• 1 tsp sugar
• 4 dashes white pepper

Vegetables

• 300 g / 16 oz broccoli florets (about 6 cups, 1 giant broccoli or 2 medium)

Instructions

1. Prepare the Beef: Cut the beef into thin slices against the grain, which means slicing at a 90-degree angle to the direction of the muscle fibers to ensure tenderness.
2. Place Beef in Slow Cooker: Transfer the sliced beef into the slow cooker to start the cooking process.
3. Make Corn Flour Mixture: Mix the corn flour with water until smooth, then add this mixture to the slow cooker with the beef to help thicken the sauce during cooking.
4. Add Sauce Ingredients: Pour in the oil, sliced ginger, soy sauce, oyster sauce, Chinese cooking wine or dry sherry, optional sesame oil, sugar, and white pepper into the slow cooker. Stir gently to combine all ingredients.
5. Cook the Beef: Cook on HIGH for 3 hours until the beef is tender and the flavors meld together. Alternatively, pressure cook on high for 40 minutes for a quicker option.
6. Prepare Broccoli: While the beef cooks, steam or boil the broccoli florets until tender crisp—bright green and still slightly firm.
7. Combine Broccoli with Beef: Add the cooked broccoli to the slow cooker, tossing gently to combine with the beef and sauce evenly.
8. Serve: Serve the beef and broccoli mixture hot over steamed rice for a complete meal.
9. Make Ahead & Storage: For freezing or refrigerating, let the beef and sauce cool completely. Blanch the broccoli briefly, then cool rapidly in ice water to preserve color and texture. Drain and combine broccoli with beef and sauce. Store in airtight containers or ziplock bags. Freeze for up to 2 months or refrigerate up to 2 days.
10. Reheat: Thaw frozen portions before reheating in the microwave, covered. Avoid overheating to prevent broccoli from becoming mushy. Serve again with rice.

Notes

• Cutting the beef against the grain is essential for tenderness.
• Use fresh broccoli for best texture; blanching stops further cooking when making ahead.
• Chinese cooking wine can be substituted with dry sherry if unavailable.
• Sesame oil is optional but adds a nice nutty aroma to the dish.
• This dish can be cooked in a slow cooker or pressure cooker depending on time availability.

Keywords: slow cooker, beef and broccoli, Chinese dinner, easy slow cooker recipe, beef stir fry, Asian slow cooker, healthy dinner, make ahead meals