Orange, Beef, and Broccoli Stir-Fry
You’ll love our freshened-up version of this take-out classic.
- 1 pound sirloin steak, thinly sliced against the grain
- 4 tablespoons soy sauce, divided
- ¾ cup fresh orange juice, divided
- 2 tablespoons garlic-chile sauce, divided
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 4 tablespoons canola oil, divided
- 4 cups fresh broccoli florets
- ¼ cup honey
- 2 teaspoons orange zest
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 cups navel orange segments
- Hot cooked rice, to serve
- Garnish: benne or sesame seeds
- In a large resealable plastic bag, add steak, 2 tablespoons soy sauce, ¼ cup orange juice, 1 tablespoon garlic-chile sauce, sugar, and garlic; seal bag, and shake to combine. Refrigerate for 45 minutes.
- In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add broccoli; cook, stirring occasionally until crisp-tender, 5 to 8 minutes. Remove from pan.
- Remove beef from bag, discarding marinade. In skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef until browned, 1 to 2 minutes per side. Remove beef from pan; repeat procedure with remaining 1 tablespoon oil and remaining beef.
- In skillet, stir together remaining ½ cup orange juice, remaining 2 tablespoons soy sauce, remaining 1 tablespoon garlic-chile sauce, honey, and orange zest; bring to a low boil. In a small bowl, whisk together 1 tablespoon water and cornstarch until dissolved; stir into orange juice mixture in skillet. Cook, stirring frequently, until thickened, 1 to 2 minutes. Stir in broccoli and steak; cook until heated through. Gently stir in oranges. Serve with rice. Garnish with benne or sesame seeds, if desired.
Put the steak in the freezer for about 15 minutes before you slice it; cold meat is easier to cut than if it was at room temperature.