Slow Cooker Beef and Broccoli Fakeaway
Slow Cooker Beef and Broccoli Fakeaway
Ingredients
- 400 g flank steak, cut nice and thin
- 1 large onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon Thai sweet chilli
- 5 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon sesame oil
- 350 ml chicken stock
- 1 heaped tablespoon cornflour, made into a slurry
- 1/2 teaspoon Chinese five spice
- as needed black pepper
- 1 head broccoli, cut into florets
Instructions
- 1
Add the thinly sliced flank steak to the slow cooker.
⏱️ 2 min
- 2
Add the chopped large onion to the slow cooker.
⏱️ 1 min
- 3
Pour in the dark soy sauce, oyster sauce, hoisin sauce, Thai sweet chilli, garlic paste, ginger paste, sesame oil, rice wine vinegar, and Chinese five spice into the slow cooker.
⏱️ 3 min
- 4
Pour in the chicken stock.
⏱️ 1 min
- 5
Add the cornflour slurry (cornflour mixed with a small amount of liquid to create a smooth paste) to the slow cooker.
⏱️ 2 min - 6
Season with black pepper, as needed.
⏱️ 1 min
- 7
Give all the ingredients in the slow cooker a thorough stir to combine.
⏱️ 2 min
- 8
Place the lid on the slow cooker. Cook on high for 4 hours, or on low for 7 to 8 hours.
⏱️ 240 min
- 9
After the initial cooking time (a few hours), add the broccoli florets to the slow cooker.
⏱️ 1 min
- 10
Replace the lid and continue to cook for another 15 to 20 minutes, or until the broccoli is tender-crisp.
⏱️ 20 min
- 11
Stir the beef and broccoli once more before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef and Broccoli Fakeaway
- 400 g flank steak, cut nice and thin
- 1 large onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon Thai sweet chilli
- 5 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon sesame oil
- 350 ml chicken stock
- 1 heaped tablespoon cornflour, made into a slurry
- 1/2 teaspoon Chinese five spice
- as needed black pepper
- 1 head broccoli, cut into florets
Instructions
- 1
Add the thinly sliced flank steak to the slow cooker.
⏱️ 2 min - 2
Add the chopped large onion to the slow cooker.
⏱️ 1 min - 3
Pour in the dark soy sauce, oyster sauce, hoisin sauce, Thai sweet chilli, garlic paste, ginger paste, sesame oil, rice wine vinegar, and Chinese five spice into the slow cooker.
⏱️ 3 min - 4
Pour in the chicken stock.
⏱️ 1 min - 5
Add the cornflour slurry (cornflour mixed with a small amount of liquid to create a smooth paste) to the slow cooker.
⏱️ 2 min - 6
Season with black pepper, as needed.
⏱️ 1 min - 7
Give all the ingredients in the slow cooker a thorough stir to combine.
⏱️ 2 min - 8
Place the lid on the slow cooker. Cook on high for 4 hours, or on low for 7 to 8 hours.
⏱️ 240 min - 9
After the initial cooking time (a few hours), add the broccoli florets to the slow cooker.
⏱️ 1 min - 10
Replace the lid and continue to cook for another 15 to 20 minutes, or until the broccoli is tender-crisp.
⏱️ 20 min - 11
Stir the beef and broccoli once more before serving.
⏱️ 1 min