Orange Beef Stir-Fry with Broccoli and Peppers

Flank steak is a low-fat source of protein. This super-fast stir fry is perfect for any night of the week.

from No More Brain Drain
Orange Beef Stir-Fry with Broccoli and Peppers

Flank steak is a low-fat source of protein. This super-fast stir fry is perfect for any night of the week.

Ingredients

  • ½ cup fresh orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice-wine vinegar
  • 1½ teaspoons chili-garlic sauce or hot red pepper sauce
  • 1½ teaspoons cornstarch
  • 1 tablespoon canola oil
  • ¾ pound flank steak, trimmed, halved lengthwise, and cut into ¼-inch thick slices
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons freshly grated orange zest
  • 3 cloves garlic, minced
  • 1 cup sliced onion (1 medium)
  • 1 pound broccoli crowns, cut into 2-centimetre (1-inch) florets (4 cups)
  • 1 red or yellow bell pepper, seeded and cut into 2- × 5-millimetre (¼ -inch) slivers
  • ¼ cup water

    How to make it  

  • 1

    In a small bowl, whisk together the orange juice, soy sauce, oyster sauce, vinegar, chili-garlic sauce or red pepper sauce, and cornstarch; set aside.

  • 2

    Heat 1 teaspoon of the oil in a large nonstick skillet or stir-fry pan over high heat. Add half of the steak and cook, without stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds more. Transfer to a plate. Add another 1 teaspoon oil and repeat with the remaining steak, and transfer to the plate.

  • 3

    Add the remaining 1 teaspoon oil to the skillet, then add the ginger, orange zest, and garlic and stir-fry until fragrant, 10 to 20 seconds. Add the onion and stir-fry for 1 minute. Add the broccoli and peppers and stir-fry for 30 seconds. Add the water, cover, and cook just until crisp-tender, about 1½ minutes.

  • 4

    Push the vegetables to the outside of the pan. Stir the orange sauce and then pour it into the centre of the pan and cook, stirring, until glossy and thickened, about 1 minute. Stir the vegetables into the sauce, return the steak to the skillet, and turn to coat.

  • Nutritional Information(per serving)

    • Calories: 247
    • Fat: 9 g
    • Saturated Fat: 3 g
    • Cholesterol: 34 mgX
    • Sodium: 655 mg
    • Carbs: 17 g
    • Protein: 25 g
    • Fiber: 3 g
     

  • Your Comments

    • Donna Thompson

      I’m going to create a yummy stir-fry with Reader’s Digest Orange Beef Stir-Fry with Broccoli and Peppers, this recipe will work fabulous in impressing my guests.  I can’t wait to buy all the ingredients for this tantalizing mouth-watering dish.  I plan to serve it with brown wild rise.