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Spicy Orange Beef

9
Points®
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
4
Difficulty
Easy
A great Chinese sauce combines several strongly flavored ingredients into one that has no standouts. This orange sauce is a mixture of briny soy sauce, tart-sweet orange juice, and spicy crushed red pepper. The cornstarch is added as a thickener and it adds the familiar glossiness to the final dish you find in restaurants. Beef (or pork or chicken) for stir-frying is best when very thinly sliced. This is most easily accomplished if the meat is partially frozen first. Place the still-wrapped meat in the freezer for at least one hour, or until very firm—then slicing will be a breeze. Ready in just over 20 minutes, this speedy dish is faster than take-out and more delicious. Serve it for any busy weeknight dinner or a quick and filling lunch.

Ingredients

Orange

2 medium, Navel

Reduced sodium chicken broth

⅔ cup(s), or water

Less sodium soy sauce

2 Tbsp

Cornstarch

1 Tbsp

Red pepper flakes

½ tsp

Vegetable oil

1 Tbsp

Uncooked lean beef bottom round roast

16 oz, top, trimmed of all visible fat and cut into 2 x 1⁄8-inch strips

Broccoli

1 pound(s), crowns, cut into small florets

Red bell pepper

1 medium, seeded and cut into 3⁄4-inch pieces

Scallions

3 medium, cut into 1-inch pieces

Fresh ginger

2 Tbsp, fresh, peeled and minced

Garlic

2 large clove(s), minced

Cooked long grain brown rice

2 cup(s), hot

Instructions

  1. With a vegetable peeler, remove enough zest from one of the oranges to make 2 tablespoons very thinly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.
  2. Combine 1⁄3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.
  3. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.
  4. Add the broccoli, bell pepper, orange zest strips, and the remaining 1⁄3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger, and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice.
  5. Serving size: 1 1⁄2 cups orange beef and 1⁄2 cup rice

Notes

Think like a Chinese chef—prep all the ingredients, including the sauce mixture, ahead, place in separate bowls, then cover (or place in zip-close plastic bags for less cleanup) and refrigerate for up to 24 hours.

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