Orange beef and broccoli

Total Time
47 min
7 min
10 min
It's important to cut the steak as thinly and evenly as possible to soak up the marinade and because it cooks so quickly. To help make this easier, freeze the package of steak for about 30 minutes, or until the meat is very firm. Orange zest and juice, broccoli, and sirloin are a classic flavor trio for a reason, and after marinating, you'll love how quickly and conveniently this stir-fry comes together for a delicious weeknight dinner.


Uncooked lean trimmed sirloin beef

1 pound(s), trimmed and cut into thin strips

Low sodium soy sauce

2 Tbsp


2 medium clove(s), minced

Ginger root

2 tsp, fresh, peeled and minced

Red pepper flakes


Canola oil

2 tsp

Uncooked broccoli

5 cup(s), florets

Uncooked onion(s)

1 medium, thinly sliced

Orange zest

1 Tbsp, grated

Unsweetened orange juice

¼ cup(s)


1 tsp


  1. 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.
  2. 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.
  3. 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.