Asian Beef and Broccoli {Slow Cooker}

I’m always on the lookout for great slow cooker recipes, especially lately. Things have been busy around here, which you might have guessed if you pay attention to the frequency of my blog posts. Slow cooker recipes are so convenient because I can get dinner started in the morning, and then have less to do during the early evening hour when things always get busy and kids tend to want more attention.

We enjoyed this beef and broccoli dish, and will be making it again soon. I liked the Asian-inspired flavors and the combo of beef, broccoli, and cashews. Plus, when you serve this over brown rice you have a complete meal. If you have time you can add in a green salad, but if you don’t, you’re still getting a serving of veggies from the broccoli.

Asian Beef and Broccoli {Slow Cooker}

Printable Recipe

Makes 6 servings


  • 1/4 cup orange juice, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. sugar
  • 2 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • Nonstick cooking spray
  • 2 1/2 lbs. boneless beef chuck, trimmed of fat and cut into 2-inch pieces
  • 2 1/2 cups frozen broccoli flowerets
  • 1 tbsp. cornstarch
  • 1 tbsp. orange marmalade (I substituted apricot preserves)
  • Freshly ground black pepper
  • 1/2 cup dry-roasted cashews
  • Cooked brown rice, for serving


  1. In a bowl, mix 3 tbsp. orange juice, soy sauce, sugar, garlic, and ginger. Coat the inside of a slow cooker with cooking spray. Add beef and soy sauce mixture; stir. Cover; cook on low heat 6 hours.
  2. Just before beef is done, microwave broccoli, covered, on high 4 minutes. Drain any liquid. Transfer beef to a large bowl and shred. Add the broccoli, cover and set aside.
  3. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a small bowl, mix cornstarch and 2 tbsp. water. Add to the saucepan. Cook on medium and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in remaining tablespoon orange juice, marmalade or preserves, and pepper to taste.
  4. Add about half of the sauce and the cashews to the beef and broccoli. Toss to coat. Serve over brown rice with remaining sauce.

Source: adapted from Parents Magazine, September 2012

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