Spicy Orange Beef & Broccoli Stir-Fry
You can never have too many main course recipes, so give Spicy Orange Beef & Broccoli Stir-Fry a try. This gluten free and dairy free recipe serves 6 and costs $2.41 per serving. One serving contains 242 calories, 24g of protein, and 6g of fat. If you have red bell pepper, red chiles, canolan oil, and a few other ingredients on hand, you can make it. 247 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Eating Well. Overall, this recipe earns a great spoonacular score of 97%. Orange Beef and Broccoli Stir-Fry, Orange Beef and Broccoli Stir-Fry, and Spicy Asian Beef and Broccoli Stir-Fry are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 pounds broccoli, cut into small florets (6 cups)
3 teaspoons peanut oil, or canola oil, divided
1 tablespoon cornstarch
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
3 tablespoons reduced-sodium soy sauce
3 oranges
1 red bell pepper, seeded and sliced
6-8 small dried red chiles
1 tablespoon Chinese rice wine, or dry sherry.jpg)
1/2 cup sliced scallion greens
1/2 teaspoon sugar
1/3 cup water
Equipment:
peeler
knife
bowl
frying pan
wok
paper towels
Cooking instruction summary:
With a small sharp knife or vegetable peeler, 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 over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
Step by step:
1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges.
2. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup).
3. Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
4. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking.
5. Add beef and stir-fry just until no longer pink on the outside, about 1 minute.
6. Transfer to a plate lined with paper towels and set aside.
7. Add the remaining 2 teaspoons oil to the pan and heat until very hot.
8. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds.
9. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes.
10. Add bell pepper and stir-fry for 1 minute more.Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes.
11. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
Nutrition Information:
covered percent of daily need
