Slow Cooker Beef & Broccoli
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500g / 1 lb casserole beef steak or flank steak
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 400 ml / 1.5 cups beef stock (I use low sodium stock)
- 60 ml / 0.25 cup soy sauce (I use low sodium soy sauce)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp cornflour or cornstarch
- 250g / 9oz chopped broccoli
- To serve: boiled rice, chopped spring onions and sesame seeds
Method
- Add the beef, onion, garlic, beef stock, soy sauce, sesame oil, brown sugar and honey to the slow cooker and mix. Pop on the lid and cook on low for 4 - 5 hours (or on high for 3 hours).
- Use a ladle to remove about 2 large spoons of the liquid from the slow cooker into a small bowl. Add the cornflour to the bowl and whisk with a fork until there are no lumps. Pour this mixture back into the slow cooker, mix well and continue to cook for another 30 - 40 minutes until the sauce thickens.
- Steam the broccoli (use a steamer or cook in the microwave) and then add it to the slow cooker and mix.
- Serve immediately with boiled rice and garnish with chopped spring onions and sesame seeds.