Slow Cooker Beef and Broccoli

Method7 steps · about 3 hr 10 min

1. 1

   Step 1: Trim excess fat from the raw chuck steak (500 g) and slice it thinly across the grain. Finely slice the fresh ginger and wash the broccoli florets. This method uses a slow cooker on HIGH; the separate pressure-cooker option must be chosen before assembling.

   Uses 500 g raw chuck steak, excess fat trimmed

2. 2

   Step 2: Put all the sliced raw chuck steak in the slow cooker. If choosing the pressure-cooker alternative, assemble it in the pressure cooker instead and follow its appliance directions in step 5.

   Uses All the prepared raw beef

3. 3

   Step 3: Mix all the cornstarch (2 tbsp) with the measured 1 cup slurry water until smooth, then pour all of it over the beef in the chosen cooking vessel.

   Uses All prepared beef · 2 tbsp cornstarch · 1 cup water for cornstarch slurry

4. 4

   Step 4: Add all the cooking oil (2 tbsp), finely sliced ginger (2 tbsp), dark soy sauce (3 tbsp), oyster sauce (2 tbsp), Chinese cooking wine (4 tsp), sugar (1 tsp) and four dashes white pepper, plus the optional sesame oil (1 tsp). Stir to combine.

   Uses All the assembled beef and slurry · 2 tbsp cooking oil · 2 tbsp finely sliced fresh ginger · 3 tbsp dark soy sauce · 2 tbsp oyster sauce · 4 tsp Chinese cooking wine · 1 tsp sesame oil, optional · 1 tsp sugar

5. 5

   Step 5: Cover and cook in the slow cooker on HIGH for about 3 hours, until the beef is fully cooked and meltingly tender. Add only a little of the separate extra water if the cooker loses moisture and the sauce threatens to dry out. If the finished sauce is too thin, simmer it briefly in a saucepan to reduce; if too thick, add only a touch of extra water. For the separate pressure-cooker option, cook on high pressure for 40 minutes following the appliance directions, then check the same tender endpoint. For fresh serving continue with step 6; for make-ahead storage stop here and use the separate storage/reheat section.

   Slow-cooker beef on HIGH · 180 minUses The complete assembled beef and sauce · A touch of extra water if the slow cooker loses moisture or sauce is too thick

6. 6

   Step 6: For fresh serving, boil all the prepared broccoli florets (300 g) in the separate preparation water until just cooked, bright green and tender-crisp. Drain well; do not slow-cook the broccoli with the beef.

   Uses 300 g broccoli florets · Water for broccoli boiling or alternative blanching and cooling, as needed

7. 7

   Step 7: Gently toss all the drained cooked broccoli through the tender beef and sauce. Heat the ready-cooked rice until thoroughly hot and serve alongside or underneath four portions of the beef and broccoli.

   Uses All fully cooked beef and sauce · All cooked broccoli, excluding discarded boiling water · Ready-cooked rice to serve, as desired