Beef and Broccoli (Slow Cooker)

Ingredients

• 907 g (2 lb)top sirloin steak, sliced into very thin 5 cm (2-inch) strips
• ½ teaspoonsalt
• 340 g (12 oz; about 5 cups)broccoli florets, chopped into bite-sized pieces
• 237 ml (1 cup)low-sodium beef broth
• 67 g (⅓ cup), packedlight brown sugar
• 59 ml (¼ cup)low-sodium soy sauce
• 59 ml (¼ cup)oyster sauce
• 24 g (3 tablespoons)cornflour
• 30 ml (2 tablespoons)Japanese rice wine or dry sherry
• 15 ml (1 tablespoon)toasted sesame oil
• 5–15 ml (1–3 teaspoons)Asian chilli sauce, such as sambal oelek
• 4–6 clovesgarlic, minced (or 1–1¼ teaspoons garlic powder)
• 15 g (1 tablespoon)freshly grated ginger (or 1 teaspoon ground ginger)
• ½ teaspoon eachpepper and onion powder

Instructions

1. 1

   Season the beef

   While the sliced beef is on the cutting board, pat it dry and toss it with ½ teaspoon salt. Set it aside.

2. 2

   Cook the beef

   Put the sauce ingredients in the slow cooker and whisk until the cornflour has dissolved. Add the beef and stir to coat. Cover and cook on LOW for 3–4 hours, until very tender.

3. 3

   Steam the broccoli

   When the beef is tender, you can thicken the sauce further on the hob or leave it as it is. Wearing an oven glove, carefully tilt the slow cooker and ladle as much sauce as possible into a saucepan. Set the sauce aside. Place the broccoli on top of the beef without stirring it in, then cover and cook for another 20–30 minutes, until it reaches your preferred crisp-tenderness.

4. 4

   Finish the sauce

   Towards the end of the 20 minutes, simmer the sauce on the hob until quite thick; it should be thicker than you want the finished sauce, as the broccoli will thin it. Pour it into the slow cooker and stir everything together. Serve with rice and, if you like, garnish with sesame seeds and spring onions.

What is slow-cooker beef and broccoli?

Beef and broccoli is a Chinese-American takeout favourite: beef and broccoli served in a savoury sauce, often alongside rice. This slow-cooker version borrows those familiar flavours while using a hands-off cooking method.

Sirloin cooks in a sauce flavoured with soy, oyster sauce, garlic, ginger and sesame oil. Adding the broccoli near the end helps it steam without spending the full cooking time in the slow cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 52g protein, 39g carbs, 17g fat.

The beef provides most of the protein, while the brown sugar and sauces contribute carbohydrates and the toasted sesame oil adds fat. Serve it with a moderate portion of rice and plenty of broccoli for a more balanced plate.

Why these ingredients work

Sirloin: Slicing it very thinly helps the beef cook through and become tender over the slow cooking time. Patting it dry before seasoning also helps the salt coat it evenly.

Sauce base: Beef broth, soy sauce and oyster sauce supply the savoury backbone, while brown sugar rounds out their salty depth. Ginger, garlic, sesame oil and chilli bring aromatic, warm flavours.

Getting the sauce right

Cornflour: Whisk it into the sauce ingredients before adding the beef so it disperses rather than forming lumps. The recipe then thickens the sauce further in a saucepan, which gives you more control over its consistency.

Final consistency: Reduce the sauce until it is a little thicker than you want on the plate. Stirring it back in with the broccoli loosens it slightly.

Keeping the broccoli crisp-tender

Timing: Add the broccoli only after the beef is tender, then cook it for another 20–30 minutes. Begin checking towards the shorter end of that range if you prefer it firmer.

Placement: Arrange the florets on top of the beef and cover the slow cooker without stirring them in. This lets them steam while the beef stays below.

How to serve it

Rice: Serve the beef and broccoli with hot rice to catch the sauce. Cauliflower rice is another option if you want a lighter base.

Finishing touches: Sesame seeds and spring onions are suggested garnishes. Add them just before serving for a little contrast in flavour and texture.

Planning the cooking time

The beef needs 3–4 hours on LOW, followed by 20–30 minutes with the broccoli. The method also includes a brief hob step to thicken the sauce while the broccoli finishes cooking.

Check the beef for tenderness before adding the broccoli. The florets need much less time, so adding them earlier can leave them overly soft.

Recipe notes & tips

• Slice the sirloin very thinly so the pieces cook evenly.
• Pat the beef dry before seasoning it with salt.
• Whisk the cornflour thoroughly into the sauce before adding the beef.
• Keep the broccoli on top of the beef rather than stirring it in while it steams.
• Start checking the broccoli at 20 minutes to avoid cooking it softer than you like.
• Reduce the sauce until thicker than your desired finished consistency.

Variations

• Adjust the heat: Use the lower amount of chilli sauce for a milder result.
• Use sherry: Choose dry sherry if Japanese rice wine is not available.
• Swap the ginger: Use 1 teaspoon ground ginger in place of the freshly grated ginger.
• Swap the garlic: Use 1–1¼ teaspoons garlic powder instead of fresh garlic.
• Choose another base: Serve with cauliflower rice instead of rice.
• Add garnishes: Finish with sesame seeds and spring onions if desired.

Common mistakes to avoid

• Thick sauce lumps: Whisk the cornflour into the sauce ingredients until it dissolves before adding the beef.
• Overcooked broccoli: Add it only once the beef is tender and check it from 20 minutes onwards.
• Broccoli mixed in too soon: Keep it on top of the beef so it steams rather than cooking in the sauce from the start.
• Watery finished sauce: Simmer the reserved sauce until it is thicker than the final consistency you want.
• Tough beef: Cook until the strips are very tender before moving on to the broccoli.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions