Slow Cooker Beef and Broccoli
4 standard portions
Source field check Β· Original source retained
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
- 1 cup beef stock
- 1/3 cup low sodium soy sauce
- 2 teaspoons apple cider vinegar (or rice vinegar, or white vinegar)
- Β½ teaspoon ground white pepper (or ground black pepper)
- 2 tablespoons granulated sugar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic (minced)
- 1 pound pound flank steak (thinly sliced, or other cuts like chuck roast or skirt steak)
- ΒΌ cup cornstarch (cornflour in the UK)
- 5 cups broccoli florets (fresh or frozen)
Method
- In a slow cooker, combine the beef stock, soy sauce, apple cider vinegar, white pepper, sugar, sesame oil, and garlic. Whisk until well mixed.
- Add the steak, stir to coat, then cover and cook on HIGH for 2 hours or on LOW for 5 hours.
- In a small bowl or jug, mix the cornstarch with Β½ cup of the sauce from the slow cooker until smooth.
- Pour the cornstarch mixture back into the slow cooker, stir in the broccoli florets, and cover. Cook for an additional 15 minutes, then stir once more before serving.