Serves 4
10 min
Light Orange Beef and Broccoli
Recipe GLPRf1bf064f7f0fb4
A vibrant and quick stir-fry featuring tender beef strips and crisp-tender broccoli coated in a bright orange-soy glaze. This light, restaurant-quality dish comes together in just 10 minutes and is naturally dairy-free and gluten-free.
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Ingredients
1 lb flank steak, very thinly sliced
1 head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon oil
¼ cup beef broth
1 juice of 1 orange
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
1 tablespoon fresh orange zest
Directions
In a small bowl, combine the beef broth, orange juice, soy sauce, and cornstarch. Whisk until the cornstarch is completely dissolved and the mixture is smooth. Set aside.
Bring a pot of water to a boil. Add the broccoli pieces and cook for 2-3 minutes until they are tender-crisp but still have a slight firmness. Drain well and set aside. The broccoli will continue to cook when combined with the hot sauce.
Heat the oil in a large skillet over high heat until shimmering. Add the sliced beef and minced garlic, stirring constantly. Cook for 3-4 minutes, stirring frequently, until the beef is browned and cooked through (internal temperature of 145°F). Pour off any excess fat that accumulates.
Pour the orange-soy sauce mixture into the skillet with the beef. Stir constantly for about 1 minute, allowing the sauce to thicken as the cornstarch cooks. The sauce should become glossy and coat the meat evenly.
Remove the skillet from heat. Add the blanched broccoli to the pan and gently fold it in with the beef and sauce until everything is well combined.
Divide the beef and broccoli among serving bowls and serve over cooked rice. Garnish each serving with fresh orange zest and optionally with sliced scallions for added flavor and color.
