Serve this dish with white rice.
Makes: 4 servings
Prep: 15 mins
Cook: 10 mins
- 1 bunch broccoli
- 1 1/4 cups beef broth
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons plum sauce
- 1/4 cup cornstarch
- Grated peel of 1 orange and juice of 1/2 orange, plus wedges for serving
- 1 1 3/4 pound boneless sirloin steak
- 1/4 cup vegetable oil
- 1 jalapeno chile, thinly sliced
- In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
- In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel.
- Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
- In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes. Serve with the orange wedges.
- Rosemount Show Reserve Mudgee Shiraz 2005 (Australia)
- Skip the hoisin, soy and plum sauces and use a bottle of Asian stir-fry sauce.