Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Broccoli-Orange Beef Stir Fry
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Broccoli-Orange Beef Stir Fry

from Orange-Broccoli Beef Stir Fry , the Week of January 22, 2017.
View the next recipe for this meal.

We used blood oranges to give it a bit more of a jewel tone, but any sweet orange will do for this stir fry. Substitute chicken tenders or make it vegan with seiten or tempeh. Serve over hot and steamy brown rice or even long noodles.

Ingredients

  • ¾ cup orange juice
  • 4 cloves garlic
  • 1 tablespoon ginger
  • 1 tablespoon soy sauce, tamari wheat-free is gluten-free
  • 1 tablespoon cornstarch
  • 2 teaspoons red chili sauce
  • 2 teaspoons vegetable oil (high heat)
  • 8 ounces flank steak
  • 3 cups broccoli, florets
  • 1 orange

Serving Size: 2 People



 

Preparation Instructions

Combine the orange juice, garlic, ginger, soy sauce, cornstarch, and red chili paste, if using. Pour half of the sauce, over the steak strips. Reserve the other half of the sauce. Marinate the steak for 10-30 minutes.

While it marinates, cut up the broccoli into florets, if necessary and then the orange.

To slice the orange, slice the top stem and bottom off of the orange. Let the orange rest on one side and carefully cut down and along the orange just against the flesh to remove the white pith and skin. Flip over and cut off any remaining skin & pith. Once all of the flesh is exposed, cut straight down the middle. Lay each piece flat and slice pieces to create fan shapes. Pour any excess juice into the reserved sauce.

Once the steak has had a chance to marinate for a bit, bring a couple of cups of water to a boil in a saucepan with a lid. Add the broccoli florets and steam for 2-4 minutes until the broccoli is to your desired tenderness. Scoop out or strain the broccoli florets and shake off the excess liquid.

Place a large sauté pan or wok over medium-high heat. Shake the marinade off of the steak pieces. Add a splash of the oil into the skillet and quickly arrange the steak in the sauté pan so they are not touching. Sear on one side for 1-2 minutes.

Flip over and sear on the other side for 1-2 minutes. Toss in the broccoli florets. Pour the remaining sauce onto the steak and florets. Toss lightly to combine and cook on the sauce. Toss in the orange slices gently so as not to break them up too much.

Serve on top of the hot brown rice.