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Slow Cooker Beef and Broccoli Recipe

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★★★★★

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.

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 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

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