If you’re considering ordering out for Chinese food this weekend, consider ordering in instead. If you fix it yourself, not only do you know everything that’s in it, you can control the salt content as well as the amount of heat.
The following recipe is a healthy take on a classic stir-fry that combines tender and juicy strips of perfectly seared sirloin with aromatic orange zest, onion, steamed broccoli and colorful bell peppers - all tossed together in a fragrant and ever so slightly spicy orange sauce. In a word, it’s delicious, but then you really shouldn't talk when your mouth is full.
Right now Reasor’s has some gorgeous bell peppers in all colors. Stock up and use them often. Not only are they beautiful and tasty, they are very good for you too!
Serve over rice for a complete meal.
Orange Beef Stir-fry with Broccoli and Peppers
- 1 cup fresh orange juice
- 2 tablespoon low sodium soy sauce
- 2 tablespoons dry white wine
- 2 teaspoons brown sugar
- 1 1/2 pounds sirloin steak
- Salt and pepper
- 2 tablespoons vegetable or coconut oil
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1/2 large yellow onion, sliced
- 1/2 teaspoon crushed red pepper flakes
- 4 cups broccoli florets
- 1/4 cup water
- 1 red bell pepper, seeded and cut into thin strips
- 1 orange or yellow bell pepper, seeded and cut into thin strips
- 1/2 teaspoon crushed red pepper flakes
- Finely grated zest of 1 orange
- 1/3 cup low sodium beef broth
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic chili sauce or to taste
- Hot, cooked brown or white rice
Directions
In a small bowl, combine orange juice, soy sauce, white wine and brown sugar. Set aside.
Trim excess fat off steak. Slice in half lengthwise and then cut each half crosswise into thin slices. Sprinkle with a little salt and pepper and toss to coat.
In a large skillet, heat ½ teaspoon oil over medium high heat. Add half the meat in a single layer and cook for a minute or so until browned on the outside. Quickly flip each piece over and stir-fry until all pink is gone. Add more oil if needed and repeat with remaining steak. Use a slotted spoon to transfer to a plate.
Return skillet to heat and heat over medium. Add another ½ teaspoon of oil. Stir-fry ginger and garlic for a few seconds until fragrant. Add onion and cook for a minute or two until starting to turn translucent.
Add broccoli and water to skillet. Cover steam for 3-5 minutes until the water is gone, stirring occasionally. Uncover and add reserved sauce and bring to a simmer. Add red pepper flakes and orange zest.
In a small bowl, whisk together beef broth and cornstarch. Add to skillet and stir all to combine. Add garlic chili sauce to taste. Serve over hot rice.
Makes 4 servings
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