This slow cooker beef and broccoli is a super simple version of a family favourite dinner with only 10 minutes prep. Tender, slow cooked chuck steak is cooked in a rich, savoury sauce with broccoli, all served over steamed rice. It’s a proper dump and go dinner, so you get takeaway style flavour with barely any effort.
I’ve been loving doing a slow cooker meal on a Sunday and stocking the fridge with something my husband and I can just grab for lunches or an easy dinner during the week. Last week I did this slow cooker satay chicken that was an absolute hit but this week I wanted something with beef.
Like most slow cooker recipes, this beef and broccoli makes 6 servings, so it’s great for meal prep as you can even put a couple in the freezer for later.
It’s a dump and go recipe that’s still packed with flavour. The sauce is deeply savoury and rich, and the beef goes so tender after a few hours of slow cooking. It’s super delicious and one that is for sure going to be on regular rotation.
This recipe is based on my 20 minute beef and broccoli stir fry, which is great for a quick and easy weeknight dinner. The flavours end up very similar, it’s just the cooking method that is changing which means that rather than thin strips of beef, this version has pieces of soft and tender steak after hours of slow cooking.
You’re going to want to give this one a try!
Key Ingredients
This slow cooker beef and broccoli uses a handful of simple pantry staple ingredients that create a rich and flavourful sauce.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chuck steak – a budget friendly and easily accessible cut that becomes really tender when slow cooked. Blade steak, gravy beef or any stewing beef will work.
- Beef stock – the savoury base of the sauce.
- Soy sauce – adds that salty, umami flavour to the sauce.
- Dark soy sauce – just a little bit gives the sauce a richer flavour and that lovely dark colour. If you don’t have it, replace it with regular soy sauce but note that your sauce won’t be quite as rich.
- Rice wine vinegar – balances out the sweet and salty.
- Sesame oil – a little goes a long way in adding flavour to the sauce.
- Honey – for a little sweetness to balance.
- Garlic and ginger – for that classic flavour base. You can use fresh or jarred for this recipe but fresh is going to give you a more pronounced taste in a slow cooker recipe.
- Cornflour – also known as cornstarch. Stirred in at the end, it thickens the sauce so it coats the beef and broccoli.
- Broccoli – cut into florets. You can cook it right in the slow cooker, or steam it separately to keep it brighter and firmer.
You’ll Also Love: Teriyaki Beef Bowls
Step-By-Step Instructions
Step 1: In a bowl or jug, whisk together the beef stock, soy sauce, dark soy sauce, rice wine vinegar, sesame oil, honey, garlic and ginger.
Step 2: Add the chuck steak pieces to the slow cooker.
Step 3: Pour the sauce over the beef and stir to coat.
Step 4: Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours, until the beef is tender.
Step 5: Mix the cornflour with ¼ cup of the liquid until smooth, then stir it back in along with the broccoli florets.
Step 6: Cover and cook on HIGH for 20 to 30 minutes, until the sauce has thickened and the broccoli is tender. Serve over steamed rice with sesame seeds and sliced spring onions.
👉 Tip! When it’s time to thicken the sauce, turn the slow cooker up to HIGH. It needs to get hot enough to activate the cornflour, otherwise the sauce won’t thicken properly. And don’t worry if it still looks quite saucy, that’s what you want. You need plenty of sauce to coat the broccoli and soak into the rice.
Storage Instructions
Leftovers keep in an airtight container in the fridge for up to 3-4 days, and they reheat really well for easy lunches.
This recipe makes 6 serves, so it’s great for meal prep, and you can freeze a couple of portions for up to 3 months. Add a splash of water or stock when reheating in the microwave if the sauce is looking a little dry.
Recipe FAQs
I usually use chuck steak as it’s affordable and becomes really tender over a long, slow cook. Gravy beef or blade steak also work well. Save the leaner, quick cooking cuts like rump for my quick easy beef and broccoli stir fry, as they can go tough in the slow cooker.
No, this is a dump and go recipe, so you can add the beef straight to the slow cooker. You can sear it first if you like a little extra depth of flavour, but it’s not necessary here.
Yes. Capsicum, carrot or snow peas will all work. Add any vegetables towards the end with or instead of the broccoli so they don’t overcook.
Yes, just use tamari or a gluten free soy sauce in place of both soy sauces, and check that your beef stock is gluten free.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More beef slow cooker recipes:
Slow Cooker Chilli Con Carne
Slow Cooker Bolognese
Slow Cooker Beef Stew
Slow Cooker Mexican Beef
Slow Cooker Beef and Broccoli
Equipment
Ingredients
- 800 grams (1 ¾ lb) chuck steak cut into 3-4cm pieces
- 2 tablespoons cornflour/cornstarch
- 450 grams (1 lb) broccoli cut into florets
For the sauce:
- 310 ml (1 ¼ cups) beef stock
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1½ tablespoons honey
- 3 cloves garlic minced or finely chopped
- 1 tablespoon minced ginger
To serve:
- steamed rice
- sesame seeds
- sliced spring onions/green onions
Instructions
- In a bowl or jug, whisk together the 310 ml beef stock, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1½ tablespoons honey, 3 cloves garlic and 1 tablespoon minced ginger.
- Place the diced 800 grams chuck steak in the slow cooker. Pour over the sauce and stir to coat.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the beef is tender.
- Remove ¼ cup of the liquid and mix it with the 2 tablespoons cornflour/cornstarch until dissolved. Stir it back into the slow cooker.
- Cover and continue cooking on HIGH for 20 to 30 minutes, until the sauce has thickened.
- Either add 450 grams broccoli raw to the slow cooker with the cornflour/cornstarch and cook until tender, or boil or steam it separately and stir it through at the end.
- Serve with steamed rice, sesame seeds and sliced spring onions/green onions.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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