Slow Cooker Asian Broccoli and Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2.25 lb boneless beef chuck roast0.25 cup reduced sodium soy sauce0.25 orange juice1 T minced minced fresh ginger2 cloves garlic, minced1/8 tsp cayenne pepper1/4 tsp toasted sesame oil (optional)3 cups broccoli florets2 T cold water1 T cornstarch1 T orange marmalade or 1 tsp finely shredded orange peel1/3 cup dry-roasted cashews, coarsely chopped
Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-qt slow cooker. In a small bowl combine soy sauce, 3 Tsp of the orange juice, the ginger, garlic, and cayenne pepper; Pour over meat in slow cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover; cook about 15 minutes more or just until broccoli is tender.
Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to bowl. Cover and keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir in cold water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 Tsp orange juice.
Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot noodles. Pass the remaining sauce.
Serving Size: 6 1 cup servings
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover; cook about 15 minutes more or just until broccoli is tender.
Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to bowl. Cover and keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir in cold water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 Tsp orange juice.
Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot noodles. Pass the remaining sauce.
Serving Size: 6 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 394.8
- Total Fat: 24.2 g
- Cholesterol: 68.0 mg
- Sodium: 865.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.9 g
- Protein: 34.9 g
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