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

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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.

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.