Serves 4
35 min
Light Orange Beef and Broccoli
Recipe GLPR699fc491a7887c
A vibrant, lighter take on a classic stir-fry featuring tender sliced beef and crisp broccoli florets coated in a zesty orange-marmalade glaze. The citrus sauce—made from fresh orange juice, zest, soy sauce, and a touch of beef broth—creates a bright, glossy finish without heavy cream or excess oil. Quick to prepare and satisfying served over rice, this dish brings restaurant-quality flavors to your weeknight dinner.
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Ingredients
1 orange, juiced
1 tablespoon fresh orange zest
2 tablespoons low-sodium soy sauce
¼ cup beef broth
⅓ cup orange marmalade
2 tablespoons cornstarch
1 teaspoon vegetable oil
1 lb flank steak, sliced very thin against the grain
2 cloves garlic, minced
1 head broccoli, washed and cut into bite-sized florets
Directions
In a small bowl, combine the orange juice, orange zest, soy sauce, beef broth, orange marmalade, and cornstarch. Whisk vigorously until the cornstarch is fully dissolved and no lumps remain.
Bring a pot of water to a boil. Add the broccoli florets and cook for 3–4 minutes, just until the florets are bright green and tender-crisp. Drain and set aside; the broccoli will cook slightly more when mixed with the hot sauce.
Heat the oil in a large skillet over high heat until shimmering. Add the sliced flank steak in a single layer and cook for 2–3 minutes without moving, then stir and continue cooking for another 2–3 minutes until browned on the outside.
Add the minced garlic to the skillet with the beef and stir to combine. Cook for 30 seconds until fragrant, then drain and discard any excess fat from the pan.
Pour the orange-soy sauce mixture into the skillet with the beef. Stir constantly for about 1 minute as the sauce thickens and becomes glossy and coats the meat evenly.
Remove the skillet from heat and fold in the cooked broccoli florets, stirring gently until combined. Serve over cooked rice and garnish with additional orange zest or sliced scallions if desired.
