I love this recipe because it gives me all the satisfaction of a classic Chinese-style beef dish with hardly any effort. The slow cooker does all the work, blending the sweet, salty, and umami flavors beautifully while keeping the beef juicy and tender. The broccoli adds freshness and texture, and it’s so easy to customize with other vegetables or spice levels. It’s a wholesome, fuss-free dinner that feels special any night of the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the slow cook: 500 g (1.1 lb) Diced beef 1 Onion, Chopped 1 tbsp Ginger 4 Cloves Garlic 6 tbsp Soy sauce, Low sodium 4 tbsp Oyster sauce 4 tbsp Honey 4 tbsp Tomato ketchup 2 tsp Chinese five spice 1/2 tsp Dried chilli flakes, (Optional)
To finish: 3 tbsp Cornflour, See notes 1 Broccoli head, Chopped into bite sized florets
Directions
I start by adding all the slow cook ingredients into the slow cooker — the diced beef, onion, ginger, garlic, soy sauce, oyster sauce, honey, tomato ketchup, Chinese five spice, and chilli flakes if I’m using them. I stir everything together to coat the beef well and make sure the sauce ingredients are evenly mixed.
I set the slow cooker to HIGH for 4–5 hours or LOW for 6–7 hours, then let it cook gently until the beef is tender and the sauce has thickened slightly.
About half an hour before the end of the cooking time, I mix the cornflour with a few tablespoons of cold water to make a smooth paste. I stir this slurry into the sauce to thicken it, then add the chopped broccoli florets. (If I prefer bright, crunchy broccoli, I steam it separately for 4 minutes and stir it in right before serving.)
Once everything is cooked, I give it a final stir and serve it hot with rice or noodles.
Servings and Timing
This recipe serves 4 people and takes about 4 hours and 5 minutes in total — 5 minutes to prepare and 4 hours to cook on HIGH (or 6–7 hours on LOW).
Variations
Sometimes I like to add extra vegetables like bell peppers, snow peas, or carrots for more color and crunch. For a spicier version, I increase the chilli flakes or add a little fresh chopped chili. I’ve also swapped the honey for brown sugar or maple syrup when I want a slightly different sweetness. If I want a lighter option, I use chicken instead of beef — it works beautifully with the same sauce base.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan over low heat until hot, adding a splash of water if the sauce thickens too much. It also freezes really well — I freeze portions for up to 3 months, then thaw overnight in the fridge and reheat before serving.
FAQs
Can I use another cut of beef?
Yes, I can use any slow-cooking cut like chuck or stewing beef for tender results.
Can I use frozen broccoli?
Yes, frozen broccoli works fine — I just add it during the last 30 minutes of cooking.
Can I skip the chilli flakes?
Absolutely, they’re optional — I often leave them out for a milder dish.
How do I thicken the sauce more?
If it’s still thin, I add a little more cornflour mixed with cold water and cook for an extra 10 minutes.
Can I make this ahead?
Yes, I can prepare everything the night before, refrigerate it, and start cooking in the morning.
Can I cook it on the stove instead?
Yes, I can simmer it on low for about 1.5–2 hours until the beef is tender and the sauce is thick.
Can I use chicken instead of beef?
Yes, chicken breast or thigh pieces work really well with the same sauce.
What can I serve it with?
It’s perfect with rice, noodles, or even steamed vegetables.
Can I double the recipe?
Yes, I often double it — it freezes and reheats beautifully.
Why is my broccoli pale?
Broccoli loses its color if cooked too long, so I prefer to steam it separately and add it right before serving.
Conclusion
This Slow Cooker Beef and Broccoli is one of my easiest and most delicious fakeaway recipes. I love how the beef becomes tender and flavorful in the rich, sticky sauce, and how simple it is to prepare. Whether I serve it with rice or noodles, it always feels like a comforting, homemade version of my favorite takeaway dish — full of flavor, texture, and warmth, with minimal effort and maximum satisfaction.
This Slow Cooker Beef and Broccoli is a tender, flavorful fakeaway favorite made with melt-in-the-mouth beef, crisp broccoli, and a rich, sticky, Chinese-style sauce. It’s easy, comforting, and tastes just like your favorite takeaway — with none of the hassle.
Total Time:4 hours 5 minutes
Yield:4 servings
Ingredients
For the slow cook:
500 g (1.1 lb) diced beef
1 onion, chopped
1 tbsp ginger, minced
4 cloves garlic, crushed
6 tbsp soy sauce (low sodium)
4 tbsp oyster sauce
4 tbsp honey
4 tbsp tomato ketchup
2 tsp Chinese five spice
1/2 tsp dried chilli flakes (optional)
To finish:
3 tbsp cornflour
1 broccoli head, chopped into bite-sized florets
Instructions
Add all the slow cook ingredients — beef, onion, ginger, garlic, soy sauce, oyster sauce, honey, tomato ketchup, five spice, and chilli flakes — into the slow cooker. Stir well to coat the beef and combine the sauce.
Cook on HIGH for 4–5 hours or on LOW for 6–7 hours, until the beef is tender and the sauce has thickened slightly.
About 30 minutes before the end of cooking, mix the cornflour with a few tablespoons of cold water to form a paste. Stir it into the sauce.
Add the broccoli florets directly to the slow cooker, or steam them separately for 4 minutes if you prefer a brighter, crunchier texture.
Stir well and cook for the final 30 minutes, allowing the sauce to thicken and the broccoli to cook.
Serve hot with rice or noodles.
Notes
Use chuck or stewing beef for the most tender results.
Add extra vegetables such as bell peppers, carrots, or snow peas for color and crunch.
Adjust sweetness by replacing honey with brown sugar or maple syrup.
For a lighter option, swap beef for chicken breast or thigh pieces.
To thicken the sauce further, add an extra spoonful of cornflour mixed with water and cook for 10 more minutes.
