Beef and Broccoli · Slow Cooker
Slow-Cooker Beef and Broccoli
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for beef broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Chicken broth: The same amount. Richer and more savory; not vegetarian.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
Swaps for low-sodium soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
- Regular soy sauce: About ⅔ the amount, topped up with water. The same flavor at about the same saltiness.
Cooking for an allergy? Check every label.
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Step 1 of 7
In a 6-quart slow cooker, the broth, soy sauce, brown sugar, sesame oil, garlic and ginger.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 2 of 7
Add the beef strips and stir so they are all coated.
Step 3 of 7
Cover and cook on LOW for 5 to 6 hours, until the beef is fork-tender. It will be well above the safe 145°F (63°C).
Step 4 of 7
In a cup, stir the cornstarch and water into a smooth .
slurry (how to cornstarch slurry)
Cornstarch slurry Cornstarch stirred into cold liquid, then added to a hot sauce to thicken it. 1. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth.2. Bring the sauce to a simmer.3. Stir the slurry again (it settles), then pour it in while stirring.4. Simmer for a minute or two until the sauce turns clear and thick. Done when: The sauce goes from cloudy to glossy and clear and coats the food. How to thicken with a cornstarch slurry: mistakes to avoidStep 5 of 7
Stir the into the slow cooker, then add the broccoli on top and gently it in.
slurry (how to cornstarch slurry)
Cornstarch slurry Cornstarch stirred into cold liquid, then added to a hot sauce to thicken it. 1. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth.2. Bring the sauce to a simmer.3. Stir the slurry again (it settles), then pour it in while stirring.4. Simmer for a minute or two until the sauce turns clear and thick. Done when: The sauce goes from cloudy to glossy and clear and coats the food. How to thicken with a cornstarch slurry: mistakes to avoidfold (how to fold)
Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoidStep 6 of 7
Cover and cook on HIGH until the sauce thickens and the broccoli is crisp-tender.
Step 7 of 7
Serve over rice with sesame seeds and green onions.
All done
Enjoy!
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