2-lb. chuck roast, trimmed of fat and cut into 2-inch pieces
¼ cup soy sauce
¼ cup orange juice
1 tsp powdered ginger
2 cloves garlic, minced
Pinch of cayenne pepper
3 cups broccoli florets
¼ tsp sesame oil
2 Tbsp cold water
1 Tbsp cornstarch
1 Tbsp orange marmalade
Hot cooked rice (optional)
2 green onions, sliced
Toasted sesame seeds (optional)*
Instructions
Add canola oil to a large skillet over medium-high heat. Wait for oil to get very hot. Add chuck roast and brown on all sides.
When the beef is cool enough to handle, slice it into 3-inch chunks. Place chunks in slow cooker.
In a small bowl, whisk together the soy sauce, 3 Tbsp of the orange juice, ginger, garlic, and cayenne pepper. Pour mixture over beef in slow cooker.
Cover and cook on high for 4 hours or low for 8 hours.
Turn heat to high setting (if using low) and add broccoli and sesame oil. Stir well to combine. Cook 15 additional minutes.
Using a slotted spoon, remove beef chunks from slow cooker. Using 2 forks, break meat into bite-sized pieces into a large bowl. Add broccoli; cover and keep warm.
Combine the cornstarch and water in a small bowl. Stir well to combine.
Strain cooking liquid through a strainer and into a small saucepan. Add cornstarch mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes. Stir in orange marmalade and remaining 1 Tbsp orange juice.
Divide rice into 6 bowls. Top with beef and broccoli mixture and drizzle sauce on top. Sprinkle with green onions and sesame seeds.
Notes
*To toast sesame seeds: arrange seeds in a single layer in a small skillet. Toast over medium heat until golden, tossing frequently. Immediately remove from pan to a small bowl to prevent burning.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/slow-cooker-beef-and-broccoli/