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© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons orange juice, ginger, garlic and cayenne pepper. Pour mixture over meat in the slow cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If desired, stir in sesame oil. If using Low setting, turn to High. Add broccoli to slow 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 water into cornstarch; mix 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 (or orange peel) and the remaining 1 tablespoon orange juice.
Add cashews and about half of the sauce to the meat mixture; toss gently to coat. Serve over hot cooked noodles (or black rice). If desired, sprinkle with cilantro. Pass the remaining sauce.