Recipe courtesy of Sandra Lee
Crispy Orange Beef with Broccoli
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1343
- Total Fat
- 53 g
- Saturated Fat
- 12 g
- Carbohydrates
- 178 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 42 g
- Cholesterol
- 96 mg
- Sodium
- 620 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1343
- Total Fat
- 53 g
- Saturated Fat
- 12 g
- Carbohydrates
- 178 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 42 g
- Cholesterol
- 96 mg
- Sodium
- 620 mg
Ingredients
Directions
- Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
- Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
- 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.
- 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 another use. 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.
