Submitted by Nikki Willis
Beef and Broccoli
- 500g beef
- 1 cup beef stock
- 1/4 cup soy (I used kecap manis but not an overly sweet and sticky one as out of soy)
- 1/4 cup brown sugar
- 2 tsp sesame oil
- 1 Tbsp hoisin sauce
- 2 large cloves garlic crushed
- Broccoli - as much as you want
- 1 Tbsp cornflour
- Slice beef approx 5mm thick
- Mix the rest of the ingredients from beef stock through to garlic together and place in the slow cooker.
- Place the beef in and gently toss it in the sauce.
- After 3hrs on low mix the cornflour with a little water then 4 Tbsp of the sauce, blend well and then add to the slow cooker.
- Add your broccoli and stir gently.
- Cook for approx 30 minutes more.
- Serve with rice.
- Recipe by Nikki Willis Photo courtesy of Maria Mihailidis
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25 thoughts on “Beef and Broccoli”
This was really yummy, lovely sauce.
Absolutely loved it! So yummy big hit with all even fussy kids
Omg sooo delicious. My kids loved it so much they had alot extra!
Tried this for the first time tonight, I did substitute the soy sauce with coconut aminos sauce and omit the hoisin sauce due to allergies.
Both girls commented “we have had this before”, yes from the local Chinese restaurant, think that is a win 🙂
You missed an ingredient – a Piece of Fresh Bread to mop up that amazing sauce 🙂
I only used 1/8th cup of sugar for our personal taste and we still absolutely loved it.
Thanks for a really lovely dish
What kind of beef do you use?
Excellent and easy recipe. Especially when you have two fussy kids and some family days are just so busy.
Highly recommend this dish!!!!
This was a big hit with family. Because I didn’t have much broccoli I also added some cauliflower. Thickened with instant potato and served with hokkien noodles
What beef did you use? Is it cooked first
Tereerose I have used schnitzel and rump steak. Because of the shorter cooking time you need a better cut than stew/casserole. I don’t precook the meat.
Is their enough sauce to mix noodles through this when done?
Nikki has replied above to say yes there is she believes 🙂
Made a double batch and loved this. Whole family smashed it down.
Have made this several times and whole family loves it. Last night I had chicken thighs that needed cooking…. wow amazing with chicken too.
From memory there’s plenty of sauce
When doing this as a dump bag does the broccoli still need to be added in the last 30 mins?
Yes so it doesn’t go to mush 🙂
I didn’t add the hoisin and did only 1 tsp of sesame oil with 1 tsp of rice bran oil (I find sesame oil overpowering sometimes). Added mushrooms about 45mins before end of cooking time. Just steamed the broccoli to add when dishing up (to make the dish a little ‘fresher’).
Improvised with a coconut rice recipe to go along with it – didn’t have jasmine rice, so used basmati. Regardless – was so good and was the perfect complement to the sauce.
I urge you to try coconut rice with this recipe – was so flippin’ amazing!
Eleventy billion out of 100.👌
What beef cut is best to use?
There is a reason everyone raves about this dish – its simply AWESOME. I followed Annette’s advice and used coconut rice. I didn’t have hoisin rice so used Oyster sauce. Cut chuck steak into chunks and cooked for 4 hours. it is now a family favourite. Thank you for posting it.
Louisa it is best to use a cut better than you would for stew/casserole due to the shorter cooking time of this dish. I’ve used rump steak and schnitzel before.
It was so delicious, it’s a winner meal. Next time I will use less sugar and kecap manis also. Thank you for the recipe Nikki ❤❤❤
I thought this recipe was great!
I omitted the cornstarch & hoisin.
I subbed in a mix of coconut aminos & fish sauce for the soy. I used 1 scant T natvia for the sugar. I also added mushrooms & capsicum.
Low carb, delicious dinner!
Cooked this one tonight – Outcome was yum!🙂
Served with a scatter of sesame seeds, shallot slices & on rice 🍚
Next time I’d use fresh broccoli and cut smaller & pull it out a smidge faster to keep them crisper 🥦
But everyone ate up no complaints ♥️
This was delicious. Quick and easy to make, next time I will double the recipe because everyone wanted seconds.