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Add the thinly sliced flank steak to the slow cooker.

Add the chopped large onion to the slow cooker.

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.

Pour in the chicken stock.

Add the cornflour slurry (cornflour mixed with a small amount of liquid to create a smooth paste) to the slow cooker.
Season with black pepper, as needed.

Give all the ingredients in the slow cooker a thorough stir to combine.

Place the lid on the slow cooker. Cook on high for 4 hours, or on low for 7 to 8 hours.

After the initial cooking time (a few hours), add the broccoli florets to the slow cooker.

Replace the lid and continue to cook for another 15 to 20 minutes, or until the broccoli is tender-crisp.

Stir the beef and broccoli once more before serving.


Add the thinly sliced flank steak to the slow cooker.

Add the chopped large onion to the slow cooker.

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.

Pour in the chicken stock.

Add the cornflour slurry (cornflour mixed with a small amount of liquid to create a smooth paste) to the slow cooker.
Season with black pepper, as needed.

Give all the ingredients in the slow cooker a thorough stir to combine.

Place the lid on the slow cooker. Cook on high for 4 hours, or on low for 7 to 8 hours.

After the initial cooking time (a few hours), add the broccoli florets to the slow cooker.

Replace the lid and continue to cook for another 15 to 20 minutes, or until the broccoli is tender-crisp.

Stir the beef and broccoli once more before serving.
