Asian Broccoli and Beef - Slow Cooker

Post date: Jun 9, 2015 8:08:08 PM

Ingredients:

2 1/3 pounds boneless beef chuck roast

1/4 cup soy sauce

1/4 cup orange juice

1 Tbsp. minced fresh ginger

2 cloves garlic, minced

1/8 tsp cayenne pepper

1/4 tsp toasted sesame oil (optional)

3 cups broccoli florets

2 Tbsp. cold water

1 Tbsp. cornstarch

1 Tbsp. orange marmalade or 1 tsp. finely shredded orange peel

1/3 cup dry roasted cashews, coarsely chopped

3 cups hot cooked noodles or black rice

Snipped fresh cilantro (optional)

Directions:

Trim fat from meat. Cut meat into 2 inch pieces. Place meat in a 4 quart slow cooker. In a small bowl, combine soy sauce, 3 Tbsp. of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over met in cooker.

Cover and cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. If desired, stir in sesame oil. If using low heat setting, turn to high heat setting. Add broccoli to cooker. cover and cook about 15 minute more or just until the broccoli is tender.

Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.

For sauce, strain cooking liquid through a fine mesh sieve into a small saucepan. In a small bowl, stir the 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 Tbsp. of orange juice.

Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles or with rice. If desired, sprinkle with cilantro. Pass the remaining sauce.