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Ingredients

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Directions

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  • In a small bowl stir together the soy sauce, 3 tablespoons orange juice, sugar, ginger, and garlic. Coat the inside of a 4-quart slow cooker with cooking spray. Add the beef and the soy sauce mixture; stir to combine. Cover and cook on low-heat setting for 6 hours.

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  • Just before beef is done, place broccoli in a medium microwave-safe bowl. Cover bowl with waxed paper. Cook on 100% power (high) for 4 minutes; drain off any liquid. Using a slotted spoon, transfer beef to a large bowl. Use the spoon or 2 forks to break up the beef into smaller pieces. Add the broccoli to the bowl. Cover to keep warm and set aside.

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  • Place a small fine mesh sieve over a small saucepan. Pour the juices from the slow cooker into the pan. In a small bowl stir together the cornstarch and 2 tablespoons water. Add to saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in orange marmalade, remaining 1 tablespoon orange juice, and pepper to taste.

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  • Add about half of the sauce and cashews to the beef and broccoli mixture; toss to coat. Serve over hot cooked rice or noodles; pass remaining sauce.

Nutrition Facts

468 calories; 19 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 109 mg cholesterol; 534 mg sodium. 816 mg potassium; 29 g carbohydrates; 3 g fiber; 6 g sugar; 44 g protein; 0 g trans fatty acid; 534 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 69 mcg folate; 5 mcg vitamin b12; 61 mg calcium; 5 mg iron;

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