Name: Slow Cooker Beef & Broccoli
Ingredients: 700 g (about 1½ lb) stir-fry beef, cut into thin strips; 180 ml (¾ cup) beef broth; 120 ml (½ cup) soy sauce; 3 tablespoons brown sugar; 2 tablespoons hoisin sauce; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 tablespoon sesame oil; 500 g (about 1 lb) broccoli, cut into small florets; 2 tablespoons cornstarch; 3 tablespoons cold water; Black pepper, to taste; Sesame seeds; Thinly sliced green onions; Cooked rice, for serving; Flank steak: The classic choice. Lean and full of beefy flavor, it is tender when sliced thinly against the grain.; Sirloin: Widely available and reliably tender, a good everyday option.; Skirt steak: Very flavorful, though slightly chewier, so slice it thinly against the grain.; Chuck steak or chuck roast: More marbled and budget-friendly. It needs the full cooking time and becomes wonderfully tender.; Pre-cut stir-fry beef strips: Convenient and fast, although quality varies, so check that the strips are fairly uniform.; Slice against the grain. Look at the direction of the muscle fibers and cut across them. This shortens the fibers and makes every bite more tender.; Partially freeze the meat. About 20 to 30 minutes in the freezer firms it up, which makes thin, even slicing much easier.; Aim for thin strips. About 3 to 5 mm (⅛ to ¼ inch) thick is ideal.

Ingredients

Scale

For the beef and sauce

700 g (about 1½ lb) stir-fry beef, cut into thin strips
180 ml (¾ cup) beef broth
120 ml (½ cup) soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon sesame oil

For the broccoli and thickener

500 g (about 1 lb) broccoli, cut into small florets
2 tablespoons cornstarch
3 tablespoons cold water

To finish and serve

Black pepper, to taste
Sesame seeds
Thinly sliced green onions
Cooked rice, for serving

Choosing the Best Beef

The beef you buy makes a big difference to the final texture. Because the strips are thin, you want a cut that is flavorful and becomes tender with gentle cooking.

Best cuts:

Flank steak: The classic choice. Lean and full of beefy flavor, it is tender when sliced thinly against the grain.
Sirloin: Widely available and reliably tender, a good everyday option.
Skirt steak: Very flavorful, though slightly chewier, so slice it thinly against the grain.
Chuck steak or chuck roast: More marbled and budget-friendly. It needs the full cooking time and becomes wonderfully tender.
Pre-cut stir-fry beef strips: Convenient and fast, although quality varies, so check that the strips are fairly uniform.

Slicing tips:

Slice against the grain. Look at the direction of the muscle fibers and cut across them. This shortens the fibers and makes every bite more tender.
Partially freeze the meat. About 20 to 30 minutes in the freezer firms it up, which makes thin, even slicing much easier.
Aim for thin strips. About 3 to 5 mm (⅛ to ¼ inch) thick is ideal.

Instructions

Step 1: Make the sauce

In a bowl, whisk together the beef broth, soy sauce, brown sugar, hoisin sauce, garlic, ginger and sesame oil until the sugar has mostly dissolved. This sauce is the flavor base of the whole dish, so take a moment to make sure everything is well combined.

Step 2: Add the beef

Place the strips of beef in the slow cooker. Pour the sauce over the top and stir so every piece is well coated.

Step 3: Cook low and slow

Cover and cook until the beef is tender:

LOW: 4 to 5 hours
HIGH: 2 to 3 hours

Cooking time can vary depending on the thickness of the strips and your slow cooker. Avoid cooking longer than needed, as thin strips can become dry if overcooked.

Step 4: Add the broccoli

About 30 to 45 minutes before the end of cooking on LOW, or 20 to 30 minutes before the end on HIGH, add the broccoli florets. Stir gently, cover and cook until the broccoli is tender but still slightly crisp.

Step 5: Thicken the sauce

In a small bowl, mix the cornstarch with the cold water until completely smooth. Stir it into the slow cooker and cook for another 10 to 15 minutes, until the sauce thickens and turns glossy.

Step 6: Serve

Serve the beef and broccoli piping hot over cooked rice. Sprinkle with sesame seeds and sliced green onions, and add a little black pepper if you like.