Slow Cooker Beef and Broccoli
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.
Servings 6 servings
Calories 360kcal
Equipment
Ingredients
- 800 grams chuck steak cut into 3-4cm pieces
- 2 tablespoons cornflour/cornstarch
- 450 grams broccoli cut into florets
For the sauce:
- 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 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
Gluten free option: use tamari or a gluten free soy sauce in place of both soy sauces, and check your beef stock is gluten free.
Broccoli: adding it raw to the slow cooker gives softer florets, while steaming separately keeps them brighter and firmer.
Storage: keeps in the fridge for up to 3-4 days, or freeze for up to 3 months.
Nutritional information not including rice for serving.
Nutrition
Calories: 360kcal | Carbohydrates: 13g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 639mg | Potassium: 820mg | Fiber: 2g | Sugar: 6g | Vitamin A: 487IU | Vitamin C: 67mg | Calcium: 63mg | Iron: 4mg
