Slow Cooker Asian Broccoli and Beef

2.25 lb boneless beef chuck roast
0.25 cup reduced sodium soy sauce
0.25 orange juice
1 T minced minced fresh ginger
2 cloves garlic, minced
1/8 tsp cayenne pepper
1/4 tsp toasted sesame oil (optional)
3 cups broccoli florets
2 T cold water
1 T cornstarch
1 T orange marmalade or 1 tsp finely shredded orange peel
1/3 cup dry-roasted cashews, coarsely chopped

Great over brown rice or rice noodles.

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