Pin A comforting, wholesome dish featuring tender beef and broccoli simmered in a savory sauce, served over fluffy brown rice and fresh greens for a balanced meal.
I first made this slow-cooker beef & broccoli for a busy weeknight dinner and loved how simple the steps were. The smell in the kitchen after a few hours was wonderful, and the family couldn’t wait to dig in.
Ingredients
- Beef & Marinade: 1 1/2 lbs (680 g) beef chuck or flank steak, thinly sliced, 1/4 cup (60 ml) low-sodium soy sauce, 2 tbsp brown sugar, 2 tbsp oyster sauce, 1 tbsp sesame oil, 3 cloves garlic (minced), 1-inch (2.5 cm) piece fresh ginger (grated), 1/2 tsp freshly ground black pepper
- Sauce: 1 cup (240 ml) beef broth (low-sodium), 2 tbsp cornstarch, 2 tbsp water
- Vegetables: 4 cups (300 g) broccoli florets, 4 cups (120 g) mixed greens (spinach, kale, or Swiss chard, washed & roughly chopped), 2 scallions (thinly sliced, for garnish), 1 tbsp toasted sesame seeds (optional, for garnish)
- Rice: 1 1/2 cups (285 g) brown rice, 3 cups (720 ml) water, 1/2 tsp salt
Instructions
- Marinate the beef:
- In a large bowl, combine sliced beef with soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and black pepper. Toss well to coat.
- Transfer to slow cooker:
- Place the beef mixture into the slow cooker. Add beef broth and stir gently to combine.
- Slow cook:
- Cover and cook on low for 4 hours until beef is tender.
- Thicken sauce & add broccoli:
- Whisk cornstarch and water together in a small bowl to create a slurry. Stir into the slow cooker. Add broccoli florets, stir gently, and continue cooking on low for 45 to 60 minutes until broccoli is crisp-tender and sauce is thickened.
- Cook rice:
- While the beef cooks, in a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 35 to 40 minutes or until tender. Fluff with a fork.
- Add greens:
- Just before serving, stir the mixed greens into the slow cooker and let them wilt for 2 to 3 minutes.
- Serve:
- Spoon the beef and broccoli mixture over brown rice. Garnish with scallions and sesame seeds if desired.
Pin On weekends, we love making this for Sunday lunch. Everyone helps with prepping veggies, and the slow cooker does the rest—making it a real family-friendly meal.
Required Tools
Slow cooker (4–6 quart), large mixing bowl, saucepan with lid, chefs knife, cutting board, measuring cups and spoons
Allergen Information
Contains soy (soy sauce, oyster sauce), contains shellfish (oyster sauce). Use gluten-free tamari and oyster sauce alternatives for allergy modifications.
Nutritional Information
Per serving: 485 calories, 13 g total fat, 56 g carbohydrates, 36 g protein
Pin This recipe brings comfort and flavor to the table with ease. You’ll love how the savory sauce ties everything together!
Recipe FAQ
- → How can I ensure the beef stays tender?
Using thinly sliced beef chuck or flank steak and slow cooking on low heat allows the meat to become tender while absorbing the sauce flavors.
- → Can I change the type of rice used?
Yes, jasmine or white rice can replace brown rice for a quicker cooking option, though brown rice adds a nuttier flavor and more fiber.
- → What alternatives exist for a gluten-free option?
Replace regular soy sauce with gluten-free tamari and use oyster sauce alternatives that are gluten-free to accommodate dietary needs.
- → How do the mixed greens affect the dish?
Adding fresh mixed greens like spinach or kale towards the end of cooking provides a pop of color, nutrition, and balances the richness of the beef.
- → Is it possible to add spicy flavors?
Yes, incorporating chili flakes or a splash of Sriracha into the sauce adds a pleasant heat without overpowering the dish.