Beef and Broccoli Slow Cooker Recipe

Ingredients

• 907 g (2 lb)sirloin steak, thinly sliced, or boneless beef chuck roast
• 240 ml (1 cup)beef broth
• 120 ml (½ cup)soy sauce
• 50 g (¼ cup)brown sugar
• 15 ml (1 tbsp)sesame oil
• 4 clovesgarlic, minced
• 32 g (4 tbsp)cornstarch
• 60 ml (4 tbsp)water
• 1 headbroccoli, cut into florets
• 185 g (1 cup)white rice, cooked and served on the side

Instructions

1. 1

   Mix the sauce

   In a medium bowl, combine the beef broth, sesame oil, soy sauce, brown sugar and minced garlic.

2. 2

   Add to cooker

   Pour the sauce mixture into the slow cooker.

3. 3

   Coat the beef

   Add the beef and toss it in the sauce until coated.

4. 4

   Cook the beef

   Cover and cook on low for 4 hours.

5. 5

   Mix the thickener

   After 4 hours, stir the cornstarch and water together in a small bowl.

6. 6

   Add the broccoli

   Add the broccoli florets to the slow cooker.

7. 7

   Stir in thickener

   Pour in the cornstarch mixture and stir it into the liquid.

8. 8

   Cook again

   Replace the lid and cook for an additional 30 minutes.

9. 9

   Serve with rice

   Serve the beef and broccoli over the cooked white rice or alongside it.

10. 10

    Cook for 30 minutes

    The method also instructs you to cover the slow cooker and cook for 30 minutes to cook the broccoli and thicken the sauce. This repeats the 30-minute cooking instruction above.

What is beef and broccoli?

Beef and broccoli is a familiar American-style dish inspired by Chinese-American restaurant cooking: beef and green vegetables are served in a savoury soy-based sauce, often with rice. This version uses a slow cooker rather than a wok, making it suited to a longer, hands-off cooking period.

The broth, soy sauce, brown sugar, sesame oil and garlic create a salty-sweet sauce, while the cornstarch mixture thickens it near the end. Broccoli goes in later than the beef so it has less time to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 53g protein, 62g carbs, 26g fat.

The beef supplies most of the protein and much of the fat, while rice contributes most of the carbohydrates; brown sugar and cornstarch add further carbohydrates. Broccoli adds some fibre and volume, and serving the dish with extra vegetables is a practical way to round out the plate.

Choosing the beef

Thinly sliced sirloin is the quicker-to-tender option, while boneless chuck roast is a fattier cut that can become tender during a long, moist cook. If using chuck, cut it into pieces of a similar size so they cook evenly.

Thin slices help the sauce coat the beef well. Keep the cut consistent, and trim away any particularly large pieces of excess fat if you prefer a less rich result.

Building the sauce

Sauce base: mix the broth, soy sauce, brown sugar, sesame oil and garlic before adding them to the slow cooker. Stir well so the sugar is distributed rather than settling in one spot.

Seasoning: the soy sauce brings most of the salty flavour, while brown sugar rounds it out. The sauce will taste more concentrated once it has reduced and thickened around the beef.

Thickening without lumps

Cornstarch slurry: mix the cornstarch and water in a separate bowl until smooth before pouring it into the cooker. This helps prevent dry clumps from forming in the hot cooking liquid.

Stir the slurry through the sauce, rather than leaving it in one area. The recipe gives a further 30-minute covered cooking period for the sauce to thicken.

Getting the broccoli right

Floret size: cut the broccoli into similarly sized florets so they cook at roughly the same rate. Add them only after the beef has cooked for 4 hours, as directed.

Doneness: the recipe's 30-minute finish is intended to cook the broccoli and thicken the sauce. Check that the florets are tender to your liking before serving; the written method repeats this 30-minute instruction in its final step.

Cooking and serving the rice

Rice timing: the rice is cooked separately and served on the side or underneath the beef and broccoli. Start it near the end of the slow-cooker time so it is ready when the sauce is finished.

Serving: spoon some sauce over the rice so it picks up the savoury flavour. For a fuller plate, add another vegetable or a simple side salad.

Recipe notes & tips

• Slice the beef evenly so the pieces cook at a similar rate.
• Mix the cornstarch thoroughly with cold water before adding it to the cooker.
• Cut the broccoli into evenly sized florets for more consistent cooking.
• Cook the white rice separately and serve it hot with the beef and broccoli.
• Check the sauce and broccoli at the end of the stated 30-minute finish, since slow cookers can vary.

Variations

• Add ginger: stir in freshly grated ginger with the garlic for a warmer, sharper flavour.
• Use brown rice: serve with cooked brown rice for a nuttier accompaniment.
• Add chilli: include chilli flakes in the sauce for a little heat.
• Swap the greens: use another firm green vegetable, adding it near the end so it does not overcook.
• Finish with sesame seeds: scatter them over the served dish for extra sesame flavour and crunch.

Common mistakes to avoid

• Adding broccoli too early: it may become very soft; add it after the beef's 4-hour cook as directed.
• Lumpy slurry: stir the cornstarch and water until smooth before pouring it into the cooker.
• Uneven beef pieces: cut the beef consistently so it cooks more evenly.
• Expecting the rice to cook in the slow cooker: cook it separately, as the recipe specifies.
• Missing the repeated timing: the final method line repeats a 30-minute cook; check the broccoli and sauce rather than unintentionally extending the cooking.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Store the rice separately if possible, and reheat the beef, broccoli and sauce until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions