Chinese beef and broccoli

Total Time
11 min
6 min
5 min
In our version of this classic Asian stir-fry, orange zest and orange juice lend a wonderful citrusy flavor to the savory sauce. The zest is the very top layer of a citrus fruit, just the brightly colored skin, not the bitter, white pith underneath. To remove the zest, use a citrus zester, a box grater, or a microplane. In all cases, do not press down—lightly run the tool along the outer surface of the fruit, just until the brightly colored skin comes off. Here, we use sirloin and slice it very thin against the grain to achieve a tender bite. Flank steak would be a good alternative if you’d like to use it instead.



3 medium, thinly sliced


2 clove(s), minced

Fresh ginger

1 Tbsp, fresh, peeled and minced

Orange zest

1 Tbsp, grated

Uncooked lean trimmed sirloin beef

¾ pound(s), trimmed of fat and cut into 2 x 1⁄4-inch strips


3 cup(s), chopped, fresh, or frozen broccoli florets, thawed

Less sodium soy sauce

2 Tbsp

Orange juice

2 Tbsp


1 tsp


1 Tbsp


  1. Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat until a drop of water sizzles. Add the scallions, garlic, ginger, and orange zest; stir-fry until softened and fragrant, about 1 minute.
  2. Add the beef strips and stir-fry until browned, about 3 minutes. Add the broccoli and stir-fry 2 minutes. Sir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
  3. Combine the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until thickened, about 30 seconds. Yields 1 cup per serving.