Light Orange Beef and Broccoli

Name: Light Orange Beef and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
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

Recipe GLPR699fc491a7887c

Asian

Main Course

35 min

352 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This is a smart weeknight dish that hits all the Charlotte-area availability marks: flank steak, broccoli, and garlic are stocked everywhere, and orange marmalade is a pantry staple at any Harris Teeter or Walmart. The 35-minute claim holds up if you prep while the pan heats; total active time lands closer to 40 minutes once you account for slicing the steak and cutting broccoli, but that is still honest weeknight territory. At roughly $2.50 per serving (marmalade and fresh citrus push the cost slightly up), it is straightforward enough for a family of four, reheats well in a skillet, and the sauce glazes nicely over both the beef and broccoli without any finicky plating. The only caveat is that it does not stretch further than four servings without diluting the sauce, so a larger family would need to scale the recipe.