Orange Glazed Ginger Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Steak strips stir-fried with broccoli and onions in orange sauce. Adapted from College Inn. low sodium soy sauce, orange juice concentrate, cornstarch, ground ginger, grated orange peel, top round, sirloin or flank steak, broccoli florets, onion, vegetable oil, beef broth, cvt Ingredients:
1/4 cup soy sauce |
1/2 cup orange juice |
2 tablespoons cornstarch |
1 tsp ground ginger |
1 tsp grated orange rind |
510 g steak (top round, sirloin, flank), cut into strips (net from 1.23 lb) |
139 g onion, cut into thin wedges |
126 g (2 cups) broccoli florets |
1 tablespoon soybean oil |
14 1/2 oz reduced sodium beef broth |
Directions:
1. In a large bowl, combine soy sauce, orange juice concentrate, cornstarch, ginger and orange peel; stir to dissolve cornstarch. Add beef; marinate 30 minutes.
2. In a large skillet, cook and stir broccoli and onions in oil until tender-crisp. Remove. Drain beef, reserving marinade. In the same skillet, over medium-high heat, cook and stir beef 3-4 minutes until browned; remove. Add reserved marinade and broth to skillet; boil 5 minutes. Add beef and vegetables; heat. Serve over rice.
3. Notes: Meat was VERY tender when marinated a day. Do not sub OJ for the 2 Tbsp concentrate because it was pretty soupy. Increase ginger next time because I couldn't taste it.
4. Broccoli storage:
5. Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within two to three days. Do not store in a sealed plastic bag. Raw broccoli requires air circulation. A perforated plastic bag is fine.
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