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5
from 1 vote
Orange Beef
Better-than-takeout spicy orange beef with crispy skirt steak and tender broccoli cooked in a sweet and tangy citrus stir-fry sauce.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings:
4
servings
Author:
Julie Chiou
Equipment
Cast iron skillet
Ingredients
1/2
1x
2x
3x
2
tablespoons
vegetable oil
divided
1 ½
pound
(
680
g
)
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
(
236
ml
)
orange juice
freshly squeezed or store bought
¼
cup
(
55
g
)
light brown sugar
packed
2
teaspoons
orange zest
2
teaspoons
rice wine vinegar
2
teaspoons
sriracha
optional
½
cup
(
118
ml
)
of water
3
heads of broccoli
about
4
cups of broccoli florets, steamed for three minutes
Instructions
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.
Notes
This orange beef can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
serving
|
Calories:
366
kcal
|
Carbohydrates:
26
g
|
Protein:
37
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
107
mg
|
Sodium:
1027
mg
|
Potassium:
648
mg
|
Fiber:
0.4
g
|
Sugar:
19
g