On rare occasions we like to order Chinese take-out, and one of our favorite dishes is beef and broccoli. The rice comes separate and I can limit or not take any rice if I choose not to, so I feel this is probably one of the healthier entrees that is available.
With this recipe I’m woking (pun intended) a little on the wild side, because I haven’t attempted to make this dish before now. I don’t own a wok as the recipe suggests using, but any large heavy skillet will do fine. The most time consuming aspect of the recipe is preparing the ingredients. Have everything chopped, sliced, measured and ready to go before you start cooking, because once you turn on the heat, the cooking goes quickly.
Orange rind and five-spice powder flavor the dish with sweet notes that are countered by a hit of red pepper’s heat. Decrease the pepper for anyone who would prefer to walk on the mild side. Serve rice on the side.
I’m really enjoying using the asian seasonings I’ve acquired and now making use of. They provide salty, sweet, sour, and spicy flavors. Some essential basic ingredients that you might consider for your pantry are: Siracha, a spicy chile sauce that saves you the time of working with fresh chiles; brown sugar, an easy way to add instant caramel notes and some sweetness; lower-sodium soy sauce that provides deep umami notes; dark sesame oil, intensely tasty oil that coats food with savory richness; and rice vinegar, more mellow than most vinegars, only a splash brings flavors into balance.
ORANGE BEEF AND BROCCOLI
Yield: serves 4
- 1 pound flank steak, trimmed ( I used a strip steak)
- 3/4 teaspoon five-spice powder
- 3/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons peanut oil, divided
- 2 cups small broccoli florets
- 1 1/2 cups vertically sliced onion
- 8 (1-inch) strips orange rind
- 4 garlic cloves, thinly sliced
- 1/2 cup unsalted beef broth
- 3 tablespoons orange juice
- 3 tablespoons hoisin sauce
- 1 tablespoon lower-sodium so sauce
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
- 3/4 teaspoon crushed red pepper
- 1/2 cup sliced green onions (garnish)
- 2 tablespoons toasted sesame seeds (garnish)
- 1 package precooked white rice such as Uncle Ben’s
1. Sprinkle steak evenly with five-spice powder, black pepper and salt. Heat a large wok or skillet over high heat. Add 1 tablespoon peanut oil to the pan; swirl to coat. Add steak; cook 4 minutes on each side or until browned. Remove steak from pan; let stand 5 minutes. Cut steak across grain into thin slices.
2. Return pan to high heat. Add remaining 1 tablespoon oil, swirl. Add broccoli, onion, rind, and garlic; stir-fry 3 minutes or until lightly browned.
Combine broth and next 6 ingredients (through red pepper) in a bowl stirring with a whisk. Add stock mixture to pan; cook 1 minute or until slightly thickened.
3. To serve, spoon some rice onto a plate, top with 3/4 cup broccoli mixture and 3 ounces beef. Sprinkle evenly with green onions and sesame seeds.
SOURCE: Cooking Light
Try Beef in Red Wine