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Orange Beef and Broccoli

May 2008
Orange Beef and Broccoli

by 8 people

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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
  1. 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.
  2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel.
  3. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
  4. 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)
Tip Fast times
  • Skip the hoisin, soy and plum sauces and use a bottle of Asian stir-fry sauce.