Slow Cooker Cashew Beef and Broccoli with Soy Glaze

Prep: 10 minCook: 6 hr4 servingsmediumAsian American
Slow Cooker Cashew Beef and Broccoli with Soy Glaze

This tender slow-cooked beef chuck roast is simmered in a savory-sweet sauce of soy sauce, brown sugar, and sesame oil, then combined with crisp broccoli florets, carrots, and crunchy cashews. The 6-hour low-heat cooking method transforms tough chuck roast into fork-tender strips while developing deep flavors. Perfect for busy weeknights when you want a complete meal ready when you get home. The key is adding the vegetables in the final 30 minutes to maintain their texture and color, creating a satisfying contrast to the silky beef and rich sauce.

Dairy-Free

Ingredients

4 servings
  • 1 lb boneless beef chuck roast, sliced into thin strips
    beef stew meat1:1

    equally tender results

    Full guide →
  • 1 cup beef broth
  • ½ cup low sodium soy sauce
  • ⅓ cup dark brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 2 tbsp cornstarch
  • 3 cups frozen broccoli florets
  • 1 cup cashews
    peanuts1:1nuttree_nuts-freeadds peanuts

    different flavor profile

    Full guide →
  • 1 cup frozen carrots
  • white or brown rice, cooked

Instructions

  1. 1

    Whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic in a mixing bowl

  2. 2

    Place beef strips in slow cooker and pour sauce over, tossing to coat evenly

  3. 3

    Cook on low for 6 hours until beef is tender but not shredding

  4. 4

    Mix 4 tablespoons of cooking liquid with cornstarch in small bowl until smooth

  5. 5

    Stir cornstarch mixture into slow cooker along with frozen broccoli, cashews, and carrots

  6. 6

    Cook additional 30 minutes until sauce thickens and vegetables are heated through

  7. 7

    Serve over cooked rice

Tips

Tip 1

Don't overcook the beef beyond 6 hours or it will become stringy and fall apart completely

Tip 2

Steam fresh broccoli separately and add in final minutes if using instead of frozen to prevent mushiness

Tip 3

Reserve some cashews to sprinkle on top for extra crunch and visual appeal

Good to Know

Storage

Refrigerate leftovers up to 3 days in airtight container

Make Ahead

Can prep sauce and slice beef day before, store separately

Serve With

Best served immediately over hot rice while sauce is glossy

Common Mistakes

Watch

Don't add vegetables too early or they'll become mushy

Watch

Don't skip thickening step or sauce will be thin

Substitutions

Nut-Free Alternatives

cashews→
peanuts1:1nuttree_nuts-freeadds peanuts

different flavor profile

Full guide →

General Alternatives

beef chuck roast→
beef stew meat1:1

equally tender results

Full guide →
frozen vegetables→
fresh vegetables1:1

add fresh broccoli 1 hour before done

Find more substitutions →

FAQ

Can I use fresh broccoli instead of frozen?

Yes, but add it 1 hour before cooking is complete or steam separately and stir in during last 10 minutes to prevent overcooking.

What if my sauce doesn't thicken enough?

Mix another tablespoon of cornstarch with cold water and stir in, then cook 10 more minutes on high heat setting.

How long will leftovers keep?

Store covered in refrigerator up to 3 days. Reheat gently to avoid overcooking the vegetables further.