Print

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.

Ingredients

Scale

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

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