Slow Cooker Beef and Broccoli

This slow cooker version of Beef & Broccoli is made using the same ingredients as the authentic way of making this but the quantities have been adjusted to make it suitable for slow cooking. Making this in a slow cooker means you can use a budget cut of beef and it makes it meltingly tender. AND it's freezer friendly!

Recipe by Nagi | RecipeTin Eats on September 22, 2014

Prep time: PT10M

Cook time: PT180M

Total time: PT190M

Rating

4.97 stars (27 reviews)

Ingredients

500 g / 16 oz chuck steak or other beef cut suitable for slow cooking
300 g / 16 oz broccoli florets ((about 6 cups, 1 giant broccoli or 2 medium))
2 tbsp corn flour ((corn starch))
1 cup water ((see note 2))
2 tbsp oil
2 tbsp finely sliced fresh ginger ((note 1))
3 tbsp soy sauce ((normal dark soy sauce))
2 tbsp oyster sauce
4 tsp Chinese cooking wine (rice wine) or dry sherry ((note 5))
1 tsp sesame oil ((optional))
1 tsp sugar
4 dashes white pepper

Cuisine

Chinese

Steps

Cut the beef into thin slices against the grain (which means at 90 degrees to the direction of the fibres in the meat).
Place beef in slow cooker.
Mix the corn flour with the water, then add to the slow cooker.
Add the Sauce ingredients to the slow cooker.
Cook on HIGH for 3 hours (or pressure cook on high for 40 minutes).
To Serve Immediately
- Steam or boil broccoli until "tender crisp" (just cooked, still bright green and still crisp).
- Add to beef and sauce, toss to combine. Serve over rice.
To Make Ahead to Freeze (2 months) or Refrigerate (2 days)
- Let the beef and sauce cool.
- Meanwhile, blanch the broccoli very briefly, then run under cold water or plunge into ice water to stop from cooking further.
- Drain broccoli, then combine with the beef and sauce.
- Place into ziplock bags or airtight containers and freeze or refrigerate.
- To cook, thaw then reheat in the microwave, covered. Be careful not to heat for too long because otherwise the broccoli will overcook.
- Serve with rice.

Nutitrion

Serving Size: 232 g
Calories: 354 kcal
Carbohydrates: 14.2 g
Protein: 20 g
Fat: 24.6 g
Saturated Fat: 7.5 g
Cholesterol: 65 mg
Sodium: 842 mg
Sugar: 3.9 g

Reviews

JBC on 2026-03-30 (5 stars):
Can’t wait to try this. Such an easy recipe & I had everything I needed even though I was due to do a food shop
Cat on 2025-10-01 (5 stars):
Great recipe and I have made it a few times. I would say to reduce the soy sauce if you don’t like your food on the salty side but honestly delish and super easy to make.
Daphne Devine on 2025-09-02 (5 stars):
This tastes like a chinese stirfry of tender beef, was so easy and certainly a hit with the family! Will be in our fortnightly rotation!
Michelle on 2025-07-22 (5 stars):
Wow, so yum. The meat came out lovely and tender and served with cauliflower rice and crushed peanuts on top. Easy to put on in the afternoon and the whole family enjoyed it with no complaints!
Mel on 2025-02-13 (5 stars):
Oh Nagi, I love you. Thank you for everything ❤️ This is an amazing recipe and I know how hard you work to make it so. Blessings to you and yours xo
Nicola on 2025-01-28 (5 stars):
10/10. Beef (I used chuck) was melt-in-your-mouth tender and the sauce was delicious. I'll definitely be making this one again!
Kerrie on 2024-07-05 (5 stars):
If I could give this more than 5 stars I would. This would have to be THE BEST slow cooked dish I have made in a long time. My two picky kids couldn't get enough. I increased there recipe and had leftovers which tasted even better the next day! Thank you for such a great recipe. More recipes like this please Nagi!!
Michelle S on 2024-05-07 (4 stars):
This was very good, however the beef totally fell apart on me. There were very few large pieces left in the pot. Nagi, would you recommend cutting the pieces larger or reducing cooking time? I used an outside round roast.
IRENE G on 2024-04-08 (5 stars):
Surprisingly easy to cook. Just throw into the slow cooker for 3 hours. The taste is really like that from a Chinese restaurant.
Ariane on 2023-08-02 (5 stars):
A hearty winter dish. My husband absolutely loved it. I cut the soy and oyster sauce by half as I knew it would be too salty for us and it turned out perfectly balanced. I also slow cooked it on low for six hours and kept the meat a little more chunky.
Jessica Blazevic on 2023-05-04 (5 stars):
This dish is super simple and incredibly tasty. The whole family loved it! The slow cooker option is perfect for busy after school afternoons.
JulieAnn on 2022-12-20 (5 stars):
Just made this in the pressure cooker. 3 minutes then thickened after cooking. Delish. I did add extra 2 tbl oyster sauce after tasting.
Christine D on 2022-10-11 (5 stars):
This was the best ever slow cooker recipe I've made. Easy, using things I have in my pantry and delicious. My 3 year old grandson absolutely loved it, as did the rest of the family.
Wendy on 2022-08-02 (5 stars):
First try and family loved it! I adjusted for ten people so that I could freeze half. Also added lots of fresh chunky veggies half way; good way to clear out the fridge :)
Elizabeth on 2022-03-09 (5 stars):
Thank you for your help.