Orange Beef and Broccoli
- Total Time
To easily cut the steak into thin strips, freeze the package of steak for about 30 minutes, or until the meat is very firm.
uncooked lean trimmed sirloin beef1 pound(s), trimmed and cut into thin strips
low sodium soy sauce2 Tbsp
garlic clove(s)2 clove(s), medium, minced
ginger root2 tsp, fresh, peeled and minced
red pepper flakes⅛ tsp
canola oil2 tsp
uncooked broccoli5 cup(s), florets
uncooked onion(s)1 medium, thinly sliced
orange zest1 Tbsp, grated
unsweetened orange juice¼ cup(s)
- Combine the steak, soy sauce, garlic, ginger, and red pepper flakes in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the beef. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
- Heat a large deep nonstick skillet or wok over high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the skillet. Add the beef and stir-fry until lightly browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate. Add the broccoli and onion to the skillet and stir-fry until the broccoli is bright green, about 3 minutes.
- Stir together the orange zest and juice and cornstarch in a small cup until smooth; add to the skillet. Stir-fry until the sauce thickens and bubbles, about 1 minute. Add the beef and stir-fry until heated through, about 2 minutes longer. Yields 1 3/4 cups per serving.