Orange Beef and Broccoli is an easy weeknight dinner that’s filling, flavor packed, and loved by everyone it’s served to! Broccoli and skirt steak are made irresistible with a sauce that’s consistent of orange juice, brown sugar, and vinegar. Get your meat and veggies fix with this quick dinner recipe!
Need a one pan dinner that’s flavorful, filled with protein and veggies, and super easy to make? You’ve found just the one. I don’t think skirt steak and broccoli have ever been combined in a dish this tasty before. This sauce here may be really quite simple, but it’s so boldly flavored!
What gives the dish its signature orange flavor? That comes from none other than real orange zest and juice. While I prefer using freshly squeezed orange juice for the freshest flavor, you can totally use a good quality OJ from the store and it’ll still be delicious. Either way, it won’t taste artificial – just real citrus flavors make this dish the best it can be.
There’s also some brown sugar in the sauce to tame the tangy citrus and add just a touch of sweetness. If you’re like me and like a little heat, feel free to throw some sriracha in the mix as well. When all of those flavors combine to coat the tender broccoli and crispy fried skirt steak, you won’t be able to stop yourself from going back for seconds!
What You’ll Need:
- Vegetable Oil – Canola oil also works.
- Steak – Skirt steak is the best protein to use in this easy recipe, as it cooks to the best crispy consistency.
- Cornstarch – Don’t substitute this with anything else! It’s vital for the texture of the meat and sauce.
- Baking Soda
- Black Pepper – Freshly ground black pepper yields the best results.
- Orange Juice – I like to squeeze it myself, but store bought it just fine as well.
- Brown Sugar – All out? You can make some by simply combining 1 tablespoon of molasses with 1 cup of white sugar.
- Orange Zest – If you don’t have a zester, just use the smaller side of a cheese grater.
- Rice Wine Vinegar – It enhances both the sweetness and tangy flavors in this dish.
- Sriracha – Optional, but highly recommended if you like a little spice.
- Broccoli – When you steam the broccoli, don’t overdo it! If it’s overcooked it’ll turn mushy.
How to Make Orange Beef and Broccoli
For more detailed instructions, scroll to the bottom of this post.
Cook the beef. Toss the beef in cornstarch, baking soda, salt, and pepper. Fry it in a skillet with a little oil until it’s browned. Remove the cooked beef and set it aside.
Make the sauce. Add orange juice, zest, vinegar, and sriracha to the skillet. Stir as it cooks for about 5 minutes. Stir the water and remaining cornstarch together, then pour it into the pan and whisk to combine. Allow it to simmer and thicken for 3 more minutes.
Enjoy! Add the beef and broccoli back to the pan and give it a good mix. Serve immediately by itself or over white rice, and enjoy!
How long will Orange Beef and Broccoli stay fresh? In an airtight container in the fridge, any leftovers you have will stay fresh for up to 3 days.
Is Orange Beef and Broccoli Sweet? There’s definitely natural sweetness from the juice that’s enhanced by the brown sugar, but it’s still a savory dish.
Nothing goes together quite like beef and broccoli.
Orange Beef and Broccoli
- 2 tablespoons vegetable oil, divided
- 1 ½ pound skirt steak, thinly sliced into ½ inch thick and 2 inch long pieces
- 3 tablespoons cornstarch, divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup orange juice, freshly squeezed or store bought
- ¼ cup light brown sugar, packed
- 2 teaspoons orange zest
- 2 teaspoons rice wine vinegar
- 2 teaspoons sriracha, optional
- ½ cup of water
- 3 heads of broccoli, about 4 cups of broccoli florets, steamed for three minutes
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat.
- Toss the beef, 2 tablespoons of the cornstarch, baking soda, salt and pepper together to combine then fry it in the pan until browned.
- Remove the beef from the pot and set aside for later.
- Wipe out any excess beef crumbles then coat the bottom of the pan in the remaining vegetable oil and let it heat.
- Add the orange juice, brown sugar, orange zest, vinegar and sriracha (if using) to the pan and stir to combine.
- Continue stirring as it cooks down for about 5 minutes.
- Stir the water and remaining cornstarch together then pour it into the pan and whisk to combine.
- Continue simmering to allow the sauce to thicken for about 3 more minutes.
- Stir in the beef and broccoli then serve over rice and with toasted sesame seeds and sliced green onions for garnish.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.