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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/slow-cooker-beef-and-broccoli-recipe/