Sunday, June 15, 2014

Lightened Orange Beef and Broccoli

We're not big beef eaters here, so the few times a year I make a beef dish, it's generally Asian-inspired.  Every so often, I get a taste for Beef and Broccoli.  When I ran across this which is infused with orange flavor, I knew I would try it when I got a craving.

I found the recipe on  Have you seen her blog?  She's a cutie and if you do a search for this recipe you can read how she came about combining the ingredients.  NOTE:  My only personal change I would make in this is lowering the amount of orange zest.  For me, it was over-powering.  She calls for 2 tsp, but I would recommend starting with 1 tsp and adding more if you desire (taste after the sauce is thickened and then add more if you like).  Also, she calls for using 1 1/2 pounds of beef.  I used 1 pound of a beef fillet and it was plenty.

Also, I found it interesting that she recommends using pre-made {like Simply Orange} or from concentrate instead of freshly-squeezed.  Her reasoning (which makes absolute sense) is that one person in Minnesota in August will likely get a vastly different flavor/sweetness than someone in Florida would get in February (peak season being January through March) and by using the pre-made or from-concentrate, everyone would get a consistent result.  But if you prefer freshly-squeezed and can get your hands on some lovely sweet and juicy oranges, do it!

Please don't look at the ingredients list and think it is too daunting.  The beef and the sauce can easily be made ahead and then combined within minutes at serving time.


1 to 1 1/2 lb flank or sirloin steak and cut very thinly, shaved if possible (partially freeze the beef for easier thin slicing)
1/4 cup + 1 Tbsp soy sauce, divided
2 Tbsp cornstarch, divided
3/4 cup chicken broth
1/2 cup orange juice (for best results use pre-made or from concentrate, not fresh)
2 Tbsp rice vinegar
2 Tbsp granulated sugar
1-2 tsp orange zest
1 tsp sesame oil
3 tsp minced garlic
1/4 tsp powdered ginger
1/4 tsp crushed red pepper
4 cups (2-3 stalks, depending on size) broccoli florets
1/4 cup water
1 Tbsp grapeseed or vegetable oil
cooked rice, for serving
toasted sesame seeds, for garnish, optional

Add steak to a large ziplock bag then add 1 Tbsp each soy sauce and cornstarch.  Seal then squish to evenly coat and then place in the refrigerator to marinate for 20 minutes.

Meanwhile, combine remaining 1/4 cup soy sauce and remaining 1 Tbsp cornstarch with chicken broth, orange juice, rice vinegar, sugar, orange zest, sesame oil, garlic, ginger, and crushed red pepper then set aside.

Heat a large wok on nonstick skillet over high heat then add broccoli and water.  Stir fry until broccoli is crisp-tender, 3-4 minutes then remove to a plate and set aside.

Heat oil in skillet then add half of the marinated beef in one layer.  Do not disturb for 30 seconds, or until bottom is golden brown.  Flip slices then saute other side until no longer pink.  This goes very quickly, especially if you've been able to very thinly slice the beef.  Don't overcook the beef or it will become tough.  Remove to a plate then cook remaining beef and add to broccoli.

Add the sauce to the wok then cook until thickened and reduced, about 5 mintues.  Add cooked beef and broccoli back into the skillet and stir to combine and warmed throughout.  Serve over cooked rice and sprinkle with sesame seeds, if desired.

Recipe Source:

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