# Crockpot Beef and Broccoli

Sliced chuck cooks in soy, garlic, brown sugar and stock for eight hours, then broccoli and a cornflour slurry go in for the last twenty minutes.

 

 

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## Crockpot Beef and Broccoli

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

hours 

20

minutes

Sliced chuck cooks in soy, garlic, brown sugar and stock for eight hours, then broccoli and a cornflour slurry go in for the last twenty minutes.

### Ingredients

- 2 lb chuck steak, thinly sliced
- 1/2 cup soy sauce
- 1 cup beef stock
- 1/4 cup brown sugar
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil
- 1 tsp black pepper
- 4 cups broccoli florets
- 2 tbsp cornflour mixed with 3 tbsp cold water
- Cooked rice, to serve
- Sesame seeds, to garnish

### Directions

- Slice the chuck against the grain into strips about 1/4 inch thick.
- Whisk the soy sauce, stock, brown sugar, garlic, ginger, sesame oil and pepper together.
- Put the sliced beef in a cold 6-quart slow cooker.
- Pour the sauce over the beef and stir once.
- Cover and cook on LOW for 8 hours.
- Mix the cornflour with the cold water until smooth.
- In the last twenty minutes, stir in the broccoli and the cornflour slurry.
- Cover again and cook on HIGH until the broccoli is just tender and still green.
- Stir and taste, then add a splash of stock if the sauce is too thick.
- Serve over rice with sesame seeds on top.

 

### Notes

 

Broccoli waits for the last twenty minutes on purpose. Leftover sauce keeps well, and the beef reheats better than it cooked.

 

  

## Why the broccoli waits

 

Broccoli cooked for eight hours turns gray and soft. Twenty minutes at the end keeps it bright green and just tender.

 

Slicing the beef against the grain gives tender strips.

 

## Crockpot Beef and Broccoli: swaps

 

Flank steak can replace chuck. Cornstarch works in place of cornflour. Do not add the slurry at the start, because it breaks down in a long cook.

 

Low-sodium soy sauce helps if you want less salt.

 

## Serving and reheating

 

Rice soaks up the sauce, and sesame seeds add crunch. The beef reheats well, and the sauce keeps in the refrigerator. Warm gently with a splash of stock.

 

## One mistake to skip

 

Dumping in the broccoli at the start. It turns gray and soft. Add it with the slurry in the last twenty minutes, cook it on HIGH until just tender, then taste and loosen the sauce with a splash of stock if it is too thick.

 

Steamed rice on the side catches every drop of sauce. Serve it hot, with extra sesame seeds on top.