Big Papi’s Orange Beef and Broccoli (Lighter & Healthier than Carry-Out)
1 1/2 lbs sirloin steak (or flank, cut very thin, shaved if you can!)
2 tbsps corn starch (divided)
3 Tbsp chopped garlic (about 2 cloves)
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp honey
2 Tbsp fresh squeezed juice from an Asian pear
1 Tbsp Japanese rice wine (mirin)*
1 Tbsp sesame oil
3 green onions, finely chopped (including white part)
1 tsp pepper
3/4 cup chicken broth
1/2 cup orange juice (for best results use pre-made or from concentrate, not fresh)
2 tbsps rice vinegar
2 tbsps granulated sugar
2 tsps orange zest
1 tsp sesame oil
3 cloves garlic (minced)
1/4 tsp ground ginger
1/4 tsp hot red pepper flakes
4 cups broccoli florets
1/4 cup water
1 tbsp vegetable oil (or grapeseed)
Add steak to a large Ziplocs bag then add the first 10 ingredients. Seal then squish to evenly coat and then place in the refrigerator to marinate for 20 minutes.
Meanwhile, combine remaining 1/4 cup soy sauce or Tamari and remaining 1 Tablespoon cornstarch with chicken broth, orange juice, rice vinegar, sugar, orange zest, sesame oil, garlic, ginger, and red chili pepper flakes then set aside.
Heat a large wok or nonstick skillet over high heat then add broccoli and water. Stir fry until broccoli is crisp tender, 3-4 minutes then remove to a plate and set aside.
Heat oil in wok then add half the marinated beef in one layer. Do not disturb for 30 seconds, or until bottom is golden brown. Flip slices then sauté until second side is golden brown. This should go very quickly if your beef is cut thin enough. Also, don’t overcook the beef or it can turn tough. Remove to a plate then cook remaining beef and then add to plate.
Add the sauce to the wok then cook until thickened and reduced, about 5 minutes. Add cooked beef and broccoli back into the wok then scoop over cooked rice when warmed through.
Tonight, I’m serving with fried eggs(weird combination but Steak and Eggs twist), and a fresh garden salad.