Slow Cooker Beef and Broccoli

a square image of a beef and broccoli slow cooked

Slow Cooker Beef and Broccoli

This slow cooker beef and broccoli is a Chinese-inspired crock pot beef recipe made with beef chuck, broccoli, garlic, ginger, soy sauce and oyster sauce. It is meal prep friendly because the beef becomes tender in the sauce and reheats well with rice. It also works as an easy weeknight dinner for busy families who want something fakeaway-ish without ordering takeaway Note - ingredients can be approximate

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Prep Time 5

Cook Time 4

Total Time 4 5

Course dinner, Main Course

Cuisine Asian, Chinese

Servings

Calories 638 kcal

Equipment

Ingredients

1 kg (2 lb) beef chuck, subs note 1
8 cloves garlic, fresh recommended
2 brown onion
2 tablespoon ginger, fresh recommended
1 tablespoon cornflour + 2 tablespoon water
500 g (1 lb) frozen broccoli, or approx.1-2 fresh
2 teaspoon sesame oil, optional but recommended, or other oil
⅓ cup soy sauce
⅓ cup oyster
3 tablespoon brown sugar
2 tablespoon white wine vinegar, subs note 2
½ cup water or stock
400 g (2 cups) rice, yields approx.6 cups

Instructions

Preparing

Cut 1 kg (2 lb) beef chuck into large cubes. Finely dice 2 brown onion, mince 8 cloves garlic, and grate 2 tbsp ginger.
In a small bowl or jug, mix ⅓ cup soy sauce, ⅓ cup oyster, 3 tbsp brown sugar, 2 tbsp white wine vinegar, ½ cup water or stock.

Cooking

Heat 2 tsp sesame oil a searing slow cooker on the sauté function, or place a pan over medium heat if your slow cooker does not sear.
Add the brown onion and sauté for about 2 minutes, until it starts to soften. Add the garlic and cook for another 2 minutes, stirring often so it becomes fragrant without burning.
Add the ginger and beef chuck, then sear for about 2 minutes. If using a pan, transfer the onion, garlic, ginger and beef to your slow cooker.
Note - The beef does not need to be cooked through; this step is just to build flavour before slow cooking.
Pour over the sauce mixture and stir so the beef is coated. Cook on high for 4 hours or low for 6 hours, or until the beef breaks apart easily with a fork. If the beef is still tough, keep cooking until tender.
If using fresh broccoli. add it in the last hour instead so it has enough time to soften.
If using frozen broccoli. In the last 30 minutes, stir through the 500 g (1 lb) frozen broccoli. Add in cornflour slurry (1 tbsp cornflour + 2 tablespoon water) at the same time and mix well.
Begin preparing your 400 g (2 cups) rice at the same time. You can do this in the method that you choose or follow my tips and tricks.
Taste before serving and adjust if needed. Add an extra splash of soy sauce for saltiness, a little more white wine vinegar for brightness, or a small pinch of brown sugar if you prefer the sauce slightly sweeter.

Notes

Note 1 - Beef chuck

Beef chuck works well because it becomes tender over a long cook and breaks apart into the sauce. Avoid lean, quick-cooking cuts unless you are okay with a different texture. Gravy beef, brisket, blade steak or casserole beef can also work

Note 2 - White wine vinegar White wine vinegar can be substituted with rice wine vinegar, apple cider vinegar or mirin. Mirin will make the sauce slightly sweeter.

Storage

Store in airtight containers in the fridge for up to 5 days. Keep rice and beef mixture on opposite sides of container for best texture

Reheating

Reheat in the microwave for 2–3 minutes, adding a splash of water or soy sauce to loosen the sauce if needed.

Freezing

Freeze for up to 3 months, ideally with the beef and broccoli separate from rice to prevent the rice from going mushy.

Nutrition

Calories: 638kcalCarbohydrates: 71gProtein: 41gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 116mgSodium: 892mgPotassium: 1012mgFiber: 4gSugar: 9gVitamin A: 543IUVitamin C: 78mgCalcium: 111mgIron: 5mg

Keyword beef, comfort food, meal prep, slow cooker

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