Slow Cooker Beef and Broccoli Recipe

Introduction

Slow Cooker Beef and Broccoli is a comforting and flavorful dish that’s perfect for busy days. Tender beef simmers in a savory sauce, paired with crisp, bright green broccoli for a balanced and satisfying meal. With minimal prep, this recipe brings homemade Chinese-inspired flavors to your table.

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, meaning at a 90-degree angle to the direction of the fibers 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 add this mixture to the slow cooker.
4. Step 4: Add the oil, ginger, soy sauce, oyster sauce, Chinese cooking wine, sesame oil (if using), sugar, and white pepper to the slow cooker.
5. Step 5: Cook on HIGH for 3 hours, or if using a pressure cooker, cook on high for 40 minutes.
6. Step 6: While the beef cooks, steam or boil the broccoli until tender-crisp—just cooked, still bright green and slightly crisp.
7. Step 7: Add the cooked broccoli to the slow cooker, toss gently to combine with the beef and sauce.
8. Step 8: Serve immediately over steamed rice for a complete meal.
9. Step 9: To make ahead and freeze, let the beef and sauce cool completely.
10. Step 10: Blanch the broccoli very briefly, then cool it quickly under cold water or in ice water to stop further cooking.
11. Step 11: Drain the broccoli well and combine it with the cooled beef and sauce.
12. Step 12: Transfer to ziplock bags or airtight containers and freeze for up to 2 months or refrigerate for up to 2 days.
13. Step 13: To reheat, thaw the frozen version in the refrigerator and warm in the microwave covered. Avoid overheating to prevent the broccoli from overcooking.
14. Step 14: Serve reheated beef and broccoli with rice.

Tips & Variations

• For more depth, marinate the beef slices briefly in the soy sauce and cooking wine before cooking.
• Swap broccoli with other green vegetables like bok choy or snap peas for a different twist.
• Add a pinch of chili flakes or fresh sliced chili for a spicy kick.
• If thickening is needed after cooking, stir in a little extra corn flour mixed with water and simmer until sauce thickens.
• Use a leaner cut of beef if you prefer less fat, but adjust cooking time to prevent toughness.

Storage

Store leftovers in airtight containers in the refrigerator for up to 2 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 2 months. When reheating, cover and heat gently to keep the broccoli crisp and avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other slow-cooking beef cuts like brisket or blade steak. Just ensure they’re sliced thinly and cooked long enough to become tender.

Is it necessary to blanch the broccoli before freezing?

Blanching briefly stops the cooking process and helps the broccoli retain its bright color and texture after freezing. It’s recommended for best results when freezing the dish.

Slow Cooker Beef and Broccoli Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Slow Cooker Beef and Broccoli recipe offers a flavorful, tender beef dish cooked slowly to perfection paired with crisp-tender broccoli. The combination of soy sauce, oyster sauce, ginger, and a hint of sesame oil creates a classic Chinese-inspired savory sauce ideal for serving over steamed rice. Perfect for an easy, hands-off meal that delivers tender meat and fresh vegetables with minimal fuss.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef and Sauce

• 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. Slice the Beef: Cut the beef into thin slices against the grain, which means perpendicular to the fibers, to ensure tender pieces after cooking.
2. Place Beef in Slow Cooker: Add the sliced beef into the slow cooker bowl, distributing it evenly.
3. Prepare Corn Flour Mixture: Mix the corn flour with the cup of water until fully dissolved to create a slurry that will thicken the sauce.
4. Add Sauce Ingredients: Pour the corn flour mixture and all sauce ingredients — oil, ginger, soy sauce, oyster sauce, Chinese cooking wine or dry sherry, sesame oil (if using), sugar, and white pepper — into the slow cooker with the beef. Stir gently to combine everything.
5. Cook Beef: Set the slow cooker to HIGH and cook for 3 hours, allowing the beef to become tender and the sauce to thicken. (Alternatively, pressure cook on high for 40 minutes if using a pressure cooker.)
6. Prepare Broccoli: Steam or boil the broccoli florets until they are tender-crisp — cooked through but still vibrant green and slightly crisp. Avoid overcooking for the best texture.
7. Combine and Serve: Add the cooked broccoli to the slow cooker, tossing gently to coat with the beef and sauce. Serve immediately over steamed rice.
8. Make Ahead – Cool and Blanch: Let the beef and sauce cool completely. Briefly blanch broccoli, then rinse under cold or ice water to stop cooking.
9. Store for Later: Drain broccoli, then combine with beef and sauce. Pack into ziplock bags or airtight containers and freeze for up to 2 months or refrigerate for up to 2 days.
10. Reheat: Thaw if frozen, then reheat gently in the microwave covered, taking care not to overcook the broccoli. Serve with rice.

Notes

• Use fresh ginger finely sliced to provide authentic flavor and aroma.
• The water and corn flour mixture acts as a thickening agent for the sauce during slow cooking.
• Chinese cooking wine can be substituted with dry sherry if needed.
• Cooking broccoli until tender-crisp preserves its texture and bright color.
• Reheating frozen leftovers should be done carefully to avoid overcooking the broccoli.
• This recipe can also be pressure cooked as an alternative to slow cooking.

Keywords: Beef and Broccoli, Slow Cooker Recipes, Chinese Beef, Easy Dinner, Slow Cooked Beef, Broccoli Stir Fry, Asian Slow Cooker