Description
A tender and flavorful Slow Cooker Beef and Broccoli recipe that combines thinly sliced beef with vibrant broccoli florets in a savory soy-based sauce. Perfect for an easy weeknight dinner, this dish is slow-cooked to perfection to develop deep flavors and served best over steamed rice.
Ingredients
Scale
Beef and Broth
- 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
Sauce
- 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
- Slice the Beef: Cut the beef into thin slices against the grain, which means slicing perpendicular to the direction of the meat fibers to ensure tenderness.
- Combine Beef and Thickener: Place the sliced beef into the slow cooker. Mix the corn flour (corn starch) with one cup of water until smooth and add this mixture to the slow cooker.
- Add Sauce Ingredients: Add the finely sliced ginger, soy sauce, oyster sauce, Chinese cooking wine, optional sesame oil, sugar, and white pepper to the slow cooker and give everything a gentle stir to combine flavors.
- Slow Cook the Beef: Cook the beef mixture on HIGH for 3 hours in the slow cooker, allowing the meat to become tender and the sauce to thicken and develop rich flavors. Alternatively, you can pressure cook on high for 40 minutes.
- Prepare the Broccoli: While the beef is cooking or once it is finished, steam or boil the broccoli florets until tender-crisp—meaning the broccoli is cooked but still bright green and retains a slight crunch.
- Combine & Serve: Add the cooked broccoli to the slow cooker, toss with the beef and sauce to combine well, and serve immediately over steamed rice.
- Make Ahead and Storage: To prepare ahead or freeze, let the beef and sauce cool to room temperature. Blanch the broccoli briefly, then plunge into cold water to halt cooking. Drain and combine broccoli with the beef and sauce.
- Freeze or Refrigerate: Place the beef and broccoli mixture into airtight containers or ziplock bags. Freeze for up to 2 months or refrigerate for up to 2 days.
- Reheat: When ready to eat, thaw (if frozen) and reheat in the microwave covered, being careful not to overcook the broccoli to maintain its texture. Serve with rice for a complete meal.
Notes
- For tender beef, slicing against the grain is essential to break up muscle fibers and ensure a soft texture.
- The corn flour mixed with water serves as a thickening agent to give the sauce a glossy finish.
- Steaming broccoli instead of boiling preserves its bright color and texture better.
- The optional sesame oil imparts a nutty aroma and can be omitted if unavailable or for dietary preference.
- You can substitute Chinese cooking wine with dry sherry if needed.
- Leftover beef and broccoli freeze well and make quick meals when reheated.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Keywords: slow cooker beef broccoli, beef and broccoli recipe, slow cooked beef, Chinese beef dish, easy slow cooker dinner
