Slow Cooker Beef and Broccoli

This slow cooker version of beef and broccoli transforms budget-friendly chuck steak into tender slices in a glossy, garlicky sauce, providing restaurant-quality comfort with minimal fuss.

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Prep Time 10

Cook Time 5

Total Time 5 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds chuck steak, sliced thin Slice against the grain for tenderness; 1/4-inch slices work well.
1 cup low-sodium beef broth Or water + bouillon.
1/2 cup low-sodium soy sauce Use tamari for gluten-free.
4 cloves garlic, minced
1/4 cup oyster sauce Or hoisin for a sweeter profile.
1/4 cup brown sugar Light or dark.
2 teaspoons sesame oil
2 tablespoons cornstarch Substitute arrowroot for gluten-free.
2 heads broccoli, cut into florets Or use cauliflower.
Sesame seeds for garnish Optional.

Method

Preparation

Trim excess fat from the chuck steak and slice thinly across the grain.
Place the sliced steak into the slow cooker. Pour in the beef broth, soy sauce, minced garlic, oyster sauce, brown sugar, and sesame oil. Stir to combine so the beef is coated.

Cooking

Cover and cook on LOW for 4-5 hours, or until the steak is fork-tender.
When the beef is done, reserve 1/4 cup of the cooking liquid into a bowl. Whisk the cornstarch into the reserved liquid until smooth.
Add the cornstarch slurry back into the slow cooker and stir in the broccoli florets.
Cook on LOW for another 25-30 minutes, or until the sauce thickens and the broccoli is tender but still bright green.

Serving

Spoon the beef and broccoli over steamed rice or noodles. Sprinkle sesame seeds on top if desired and serve immediately.

Notes

For a gluten-free version, use tamari and arrowroot instead of soy sauce and cornstarch. For more heat, add crushed red pepper flakes or sriracha. If using flank or skirt steak, slice thinly across the grain.