Prep 30 mins
Cook 0 mins
This was so easy and so good! We had to make a few accommodations for missing items, but it was still wonderful and fast. (Used ground ginger and red pepper flakes to replace chiles. You could do with just one orange and orange juice, too!)We made the whole batch for two of us and it fed us both dinner, one lunch and one other dinner. We made (sodium free) steamed white rice for it, too. For our tastes we now double the veges and cut the meat back to about half.
- 3 oranges (we like to add the orange flesh, too)
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine (or 1 T dry sherry)
- 1 tablespoon cornstarch
- 1⁄2 teaspoon sugar
- 3 teaspoons peanut oil, divided (or 3 T canola oil)
- 1 lb beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced (or 3/4T ground)
- 6 -8 small dried red chilies
- 2 lbs broccoli, cut into small florets (6 cups)
- 1⁄3 cup water
- 1 red bell pepper, seeded and sliced
- 1⁄2 cup green onion, sliced (scallions)
- With a small knife carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside.
- Squeeze juice from all the oranges into a small bowl (for about 3/4 cup).
- Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
- Heat 1 teaspoon oil in a wok or large skillet until almost smoking. Add beef and stir-fry just until no longer pink on the outside (1 min).
- Transfer meat to a plate lined with paper towels.
- Add the remaining oil and heat to very hot.
- Add garlic, ginger, chiles and the reserved orange zest; stir-fry about 30 seconds.
- Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles (3 min).
- Add bell pepper for 1 minute more. Then reduce heat to low.
- Add the reserved orange sauce, bring to a boil until the sauce has thickened a bit.
- Add scallion greens and the reserved beef. Tossing to heat through.