Archive for the ‘Stir-Fry’ Category

Orange Beef and Broccoli


Recipe & picture courtesy of Redbook

Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

  • 3 tablespoon(s) cornstarch
  • 1 large egg white
  • 1/2 cup(s) chicken broth
  • 1/4 cup(s) Asian orange sauce or citrus stir-fry sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 1 1/2 teaspoon(s) grated fresh ginger
  • 1 1/2 teaspoon(s) garlic paste
  • 3 tablespoon(s) canola oil
  • 6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
  • 1 navel orange
  • 1 pound(s) beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
  • 1 bag(s) (16-ounce) broccoli florets
  • 1/2 cup(s) shredded carrots
  • Cooked rice
  1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
  2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.
  3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
  4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
  5. Drain beef; heat 2 tablespoons of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
  6. Add the remaining 1 tablespoon oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. Serve over cooked rice.

**Personal Review: This was really simple to make – cooked quickly.  Go easy on the red pepper flakes though – wow what a kick!  I also added a bit more orange juice than what I got from the orange itself – I’m glad I did, I really liked the orange hint the meat had!**

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