Recipes and Cooking Asian Broccoli and Beef 3.7 (60) 6 Reviews Pot roast tastes best after it's been cooked slow and low. This easy slow cooker method produces maximum tenderness for this Asian dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Slow Cook Time: 8 hrs 15 mins Total Time: 8 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ¼ pound boneless beef chuck roast ¼ cup reduced-sodium soy sauce ¼ cup orange juice 1 tablespoon minced fresh ginger 2 cloves garlic, minced ⅛ teaspoon cayenne pepper ¼ teaspoon toasted sesame oil (optional) 3 cup broccoli florets 2 tablespoon cold water 1 tablespoon cornstarch 1 tablespoon orange marmalade or 1 teaspoon finely shredded orange peel ⅓ cup dry roasted cashews, coarsely chopped 3 cup hot cooked cellophane 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 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in 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 and 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 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 tablespoon orange juice. Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce. Jason Donnelly Rate it Print Nutrition Facts (per serving) 331 Calories 8g Fat 36g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 331 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 70mg 23% Sodium 467mg 20% Total Carbohydrate 36g 13% Total Sugars 5g Protein 27g Vitamin C 46.3mg 232% Calcium 54mg 4% Iron 3.5mg 19% Potassium 582mg 12% Folate, total 52mcg Vitamin B-12 2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.