Orange Beef Stir-Fry
The most tender slices of beef you'll ever have and veggies in a Ginger-Garlic Orange Sauce, that is out of this world! Serve with Jasmine, long-grain white rice, or Cauliflower rice for a delicious meal.
Servings: 6
Ingredients
- 1 cup Jasmine, Basmati, or long-grain white rice
- ½ cup freshly squeezed orange juice, (1 navel orange)
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 2 Tbsp light brown sugar
- 2 Tbsp cornstarch, divided
- 1 lb flank steak, cut into 2-inch strips lengthwise, then slice against the grain into 1/4-inch slices
- 1 (1 lb) (about 4 cups) bunch broccoli florets, broken into small pieces
- 2 Tbsp canola oil
- 1 red bell pepper, (ribs and seeds removed), cut into strips, 2-inches long and ¼-inch wide
- 1 Tbsp fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 green onions, chopped diagonally
- Optional: fish sauce, oyster sauce, Shaoxing wine (for the marinade)
Instructions
Prepare the Beef: (Tenderize/ Marinate)
- Cut the flank steak into 2-inch strips lengthwise with the grain, then slice against the grain into 1/4-inch thick slices. Transfer beef to a medium size bowl, sprinkle with 1 tsp baking soda and 3 Tbsp water. Mix to incorporate, cover, and refrigerate 1 hour. (This step can be skipped if in a hurry but an important step because it gives the beef the velvety, soft texture).
- Rinse in cold running water until the water runs clear. Strain well and transfer to a clean bowl to marinate. (Don't skip this step because the marinade flavors the meat).
- In a small bowl, mix together 2 tsps per pound of each ingredient: soy sauce, cornstarch, and canola oil. (Also Shaoxing wine, if using). Mix the beef, set aside, and marinate for 15-30 minutes while preparing the stir-fry.
Prepare the Stir-Fry
- RICE AND SAUCE: Cook rice according to package instructions; set aside. Meanwhile in a liquid measuring cup or small bowl, combine orange juice, vinegar, soy sauce, sugar, ginger, and garlic; set aside.
- VEGETABLES: In a large skillet or wok over medium-high heat, combine broccoli, 1 cup water, and 1 tsp salt. Bring to a boil, cover partially, simmer until broccoli is bright green and crisp-tender, 4-6 minutes. Drain and transfer to a plate. Return skillet to medium heat, add 1 Tbsp oil and red bell pepper; cook until crisp tender, about 4 minutes. Transfer to a plate with broccoli.
- BEEF: In the same skillet or wok, heat 1 Tbsp oil over high heat. When the pan is very hot, add half the beef in a single layer; cook until browned, 2-4 minutes. Transfer to a plate and repeat with remaining beef.
- TO FINISH: Turn the heat down to medium. Add the prepared ginger-garlic orange mixture; cook stirring until slightly thickened. Add the beef to coat in the sauce, then mix in the broccoli and bell pepper. Serve with rice.
Notes
SUBSTITUTING THE FLANK STEAK
- Flank steak is the top choice for stir-fries because of its intense flavor and tenderness but for an alternative that is about $3.00 less per pound boneless beef chuck steak is a good choice.
- Boneless beef chuck sometimes comes in a large piece, so you can cut it up and freeze it for future recipes. It will need a little more trimming than flank steak. Cut along the membranes and cut into large chunks to slice for stir-fry, about 1 pound worth (you can have your butcher cut it up into large chunks).