Crispy Orange Beef with Broccoli (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 cups white rice |
1 1/4 pounds beef chuck steak |
1/2 cup canola oil |
1/4 cup cornstarch |
3/4 cup orange marmalade |
1 tablespoon chopped garlic |
2 tablespoons white vinegar |
1 tablespoon peeled and chopped ginger |
2 tablespoons soy sauce |
1/2 cup orange juice |
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds |
Directions:
1. Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
2. Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
3. Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice. Reserve any leftovers for online round 2 recipe, Beef Fried Rice.
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