I cooked with flank steak for the first time a couple months ago and since then I have become obsessed with it. It’s easy, delicious, and so versatile!
I suppose this Orange Beef and Broccoli is a take-off of Chinese food but this is so much tastier than any orange dish I’ve had from a Chinese place. The sauce is exploding with orange flavor without the goopyness that take-out orange sauce has. It coats the beef and broccoli perfectly!
This had been on my “Make When the Husband Leaves” list but I am officially transferring it to the “Make When the Husband Comes Home” list! I absolutely adored it and had no problem eating it for lunch 3 days in a row.
One year ago: Caramel-Filled Brownies
- juice of 1 orange
- 1 tablespoon fresh orange zest
- 2 tablespoons soy sauce
- 1/3 cup orange marmalade
- 1 teaspoon rice wine vinegar
- 2 cloves garlic minced
- ¼ - ½ teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 1 teaspoon oil
- 1 pound flank steak very thinly sliced
- 1 head broccoli washed and cut into bite-sized pieces
In a small bowl, whisk the orange juice, orange zest, soy sauce, orange marmalade, rice wine vinegar, garlic, crushed red pepper flakes, and cornstarch until the cornstarch has dissolved. Set aside.
Boil or steam the broccoli for just a few minutes, until tender crisp.
Heat the oil in a skillet over high heat. Add the flank steak and stir-fry it until the pieces of nice and browned.
Give the sauce one more stir and add it to the pan with the steak; stir until thickened. Remove from heat and stir in broccoli. Serve over rice.