This beef dish is good served with white or brown rice, or try it with alternates such as quinoa, noodles or a wild rice mix. It comes together quite quickly, so get your rice cooking while you prepare the broccoli and beef.
You will need a large heavy skillet with a tight-fitting lid.
You can also make this with boneless chicken.
- 1 Tbsp vegetable oil
- 1 ½ pounds of boneless sirloin steak, cut into very thin strips
- 1-2 Tbsp cornstarch
- 1 cup orange juice
- ¼ cup orange marmalade (optional)
- ¼ cup red wine vinegar
- ¼ cup soy sauce
- 2-4 Tbsp grated fresh ginger
- 4 cloves garlic, thinly sliced into slivers
- 1 bunch of broccoli, cut into small flowerets, and peeled, chopped stems
Heat the pan over medium-high heat. When the pan is hot, pour in the oil.
Dredge the sliced beef in the cornstarch, coating each piece thoroughly and evenly, shaking off excess. Lay the beef on a dry platter in a single layer.
Working in batches if necessary, so you don’t crowd the pan, add the meat to the pan and sear the beef, flipping and stirring it to help it brown evenly. When cooked remove the beef and set it on a plate to rest.
Return the pan to the heat and add the orange juice, marmalade, vinegar, soy sauce, ginger, and garlic. Bring everything to a steady simmer, stirring frequently and cook until the liquid reduces by roughly half, 4 or 5 minutes. Return the beef to the pan with any juices. Add the broccoli, cover tightly, and simmer until the broccoli is bright green and tender, another two or three minutes.
Spoon the rice onto plates and place the broccoli and beef over it.
This recipe is adapted from the cookbook “Chef Michael Smith’s Fast Flavours”.