Thursday, October 23, 2014
I was on a bit of an Asian kick this past week and while I was making the Asian Grilled Pork Chops, I decided that I would try this Asian Beef and Broccoli! It had a lot of the same ingredients, so it worked well for the shopping list! :) I usually just throw my roasts in the crock pot and call it good, but I decided to pull one out and try it with this recipe. It was worth the extra chopping that I had to do. I loved the taste of this recipe and the kids thought that it was pretty delish as well. I served it over the hot brown rice and it made for a perfect week night meal!
Asian Beef and Broccoli
(recipe found in Parents Magazine)
1/4 cup soy sauce
1/4 cup orange juice, divided
1 tablespoon sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 1/2 pounds boneless beef chuck, trimmed and cut into 2 inch pieces
2 1/2 cups frozen broccoli florets
1 tablespoon cornstarch
1 tablespoon orange marmalade
1/2 cup dry roasted cashews
In a bowl, mix soy sauce, 3 tablespoons orange juice, sugar, ginger and garlic. Coat the inside of a slow cooker with cooking spray and add beef and soy sauce mixture. Stir, cover and cook on low for 6 hours. Just before beef is done, microwave broccoli, covered on high 4 minutes. Drain any liquid. Transfer beef to a bowl, shred it (if desired) and add broccoli. Cover and set aside. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a bowl, mix cornstarch and 2 tablespoons water. Add to saucepan. Cook on medium and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in marmalade, remaining 3 tablespoons orange juice and pepper. Add about half of the swauce and cashews to the beef and broccoli mixture. Toss to coat. Serve over brown rice and additional sauce.