Orange Beef and Broccoli

What is it about broccoli in sauce that is just amazing? I don't know, but I adore broccoli. While I wouldn't say this recipe is the beef and broccoli recipe for me, it is very simple and very satisfying. The perfect weeknight dish.



The recipe says you can, "Skip the hoisin, soy and plum sauces and use a bottle of Asian stir-fry sauce" which would make this already easy meal that much more simple. It would also keep the cost down if you don't already have everything on hand. As you can see I served this over rice and I must admit I was sad when it was all gone. Be careful when you add the jalapenos to the hot oil. It made a spicy steam that made us all cough throughout the night. So use good ventilation.

Would I make this again? Yes. I just feel like this dish was missing an extra something to put it over the top. I'm not sure what it is, but I think some bottled sauce might give it that extra depth of flavor I though it was lacking (or maybe some orange marmalade?). Still tasty though.

Orange Beef and Broccoli

Ingredients:

1 bunch broccoli
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange and juice of 1/2 orange, plus wedges for serving
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil
1 jalapeño chile, thinly sliced

Directions:

1.In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.

2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel.

3.Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.

4.In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeño and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes.

Serve over rice and with the orange wedges.



Source: Rachael Ray

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