Slow Cooker Beef and Broccoli Recipe

Introduction

Slow Cooker Beef and Broccoli is a comforting and flavorful dish perfect for busy days. Tender slices of beef slowly cooked with a savory sauce and fresh broccoli create a classic combination that’s easy to prepare and sure to please the whole family.

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 perpendicular to the direction of the meat fibers.
2. Step 2: Place the sliced beef into the slow cooker.
3. Step 3: Mix the corn flour with the water until smooth, then pour this mixture into the slow cooker.
4. Step 4: Add the oil, finely sliced ginger, soy sauce, oyster sauce, Chinese cooking wine, sesame oil (if using), sugar, and white pepper into the slow cooker. Stir gently to combine.
5. Step 5: Cook on HIGH for 3 hours, or use a pressure cooker on high for 40 minutes.
6. Step 6: While the beef cooks, steam or boil the broccoli florets until tender-crisp—that is, just cooked but still bright green and slightly crisp.
7. Step 7: Add the cooked broccoli to the slow cooker and toss gently to combine with the beef and sauce.
8. Step 8: Serve the beef and broccoli mixture over steamed rice for a complete meal.
9. Step 9 (Make Ahead): Let the beef and sauce cool, and blanch the broccoli briefly. Rinse the broccoli under cold water or plunge into ice water to stop cooking.
10. Step 10: Drain the broccoli well, then combine with the cooled beef and sauce. Place into ziplock bags or airtight containers.
11. Step 11: Freeze for up to 2 months or refrigerate for up to 2 days.
12. Step 12: To reheat, thaw if frozen and reheat covered in the microwave. Be careful not to overcook the broccoli during reheating.
13. Step 13: Serve again with rice.

Tips & Variations

• For extra flavor, marinate the beef slices in a little soy sauce and ginger before cooking.
• You can substitute broccoli with other firm vegetables like snap peas or green beans if preferred.
• Adjust the sugar and soy sauce quantities to suit your taste for sweetness or saltiness.
• If you don’t have Chinese cooking wine, dry sherry or an equal amount of mirin works as a substitute.
• Adding a sprinkle of toasted sesame seeds just before serving adds a nice crunch and aroma.

Storage

Store cooled beef and broccoli in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in airtight bags or containers for up to 2 months. Reheat gently in the microwave or on the stovetop to avoid overcooking the broccoli. Serve immediately after reheating over fresh rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this slow cooker recipe?

Yes, choose cuts suitable for slow cooking like brisket, chuck, or round. These become tender and flavorful when cooked slowly.

How do I keep the broccoli from getting soggy?

Cook the broccoli separately until just tender-crisp, then add it to the beef and sauce near the end. When reheating leftovers, heat gently and briefly to avoid overcooking the broccoli.

Slow Cooker Beef and Broccoli Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

A flavorful and tender slow cooker beef and broccoli recipe featuring succulent chuck steak simmered in a savory soy-based sauce, combined with crisp-tender broccoli florets. Perfect for an easy, hands-off dinner served over rice.

• Author: Tara
• 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

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 to ensure tenderness when cooked.
2. Prepare Slow Cooker: Place the sliced beef into the slow cooker base.
3. Mix Cornflour Slurry: In a separate bowl, whisk the corn flour with water until smooth and add it to the slow cooker with the beef.
4. Add Sauce Ingredients: Into the slow cooker, add the oil, sliced ginger, soy sauce, oyster sauce, Chinese cooking wine, optional sesame oil, sugar, and white pepper. Stir gently to combine all ingredients.
5. Cook the Beef: Cook on HIGH for 3 hours, allowing the beef to become tender and infused with the sauce flavors. Alternatively, pressure cook on high for 40 minutes for faster preparation.
6. Prepare Broccoli: Steam or boil the broccoli florets until they are just tender-crisp, bright green, and still maintain some crunch.
7. Combine and Serve: Add the cooked broccoli to the slow cooker with the beef and sauce. Toss together to combine evenly, then serve over steamed rice.
8. Make Ahead and Storage: Allow the beef and sauce mixture to cool completely. Blanch broccoli briefly, then plunge into ice water to stop cooking. Drain broccoli and combine with beef and sauce. Place into ziplock bags or airtight containers. Freeze for up to 2 months or refrigerate for up to 2 days.
9. Reheating: Thaw frozen portions if needed. Reheat covered in the microwave carefully to avoid overcooking the broccoli. Serve hot with rice.

Notes

• Cutting the beef against the grain is essential for tenderness.
• Blanching broccoli before freezing helps maintain texture and color.
• Soy sauce used is a standard dark soy sauce for authentic flavor.
• Chinese cooking wine or dry sherry can be substituted to enhance flavor.
• Optional sesame oil adds a nutty aroma but can be omitted.
• Be careful not to overheat broccoli during reheating to preserve its crispness.

Keywords: slow cooker beef and broccoli, slow cooked beef, beef broccoli recipe, easy Chinese beef, crockpot beef and broccoli, healthy beef dinner