Orange Beef and Broccoli
Ingredients
- 3 Tbsp. cornstarch
- 1 Large egg white
- 1/2 cup chicken broth
- 1/4 cup Asian orange sauce or citrus stir-fry sauce
- 2 Tbsp. Reduced-sodium soy sauce
- 1 1/2 tsp. fresh ginger grated
- 1 1/2 tsp. garlic paste
- 3 Tbsp. Canola Oil
- 6 small whole dried chilies or 1/2 tsp. crushed red pepper
- 1 navel orange
- 1 lb. beef sirloin, trimmed of fat cut into 2-inch slices
- 1 16 oz. bag broccoli florets
- 1/2 cup shredded carrots
- cooked rice
Instructions
- 1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.
- 2. In a medium bowl, whisk 1 Tbsp. of the orange juice, 2 Tbsp. of the cornstarch, and egg white until blended. Add beef strips, toss to coat.
- 3. Cook broccoli in microwave with 2 Tbsp. water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
- 4. Combine the remaining orange juice an cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
- 5. Drain beef; heat 2 Tbsp. of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
- 6. Add the remaining 1 Tbsp. oil to skillet; add orange peel and whole chilies and stir-fry 1 to 2 minutes, until peel and chilies begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubble and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring until hot and coated with sauce. Serve over cooked rice.
