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
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
SAUCE
- ▢ 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
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket