There are people who eat to live and people who live to eat. Though there are very few circumstances in which I will voluntarily miss a meal, I have some friends who don’t even eat dinner from time to time because they don’t have time to cook. Luckily, recipes like orange beef and broccoli stir fry is an easy way to make a quick meal, even when you’re low on time.
I may have vices, but skipping meals is certainly not one of them. In fact, if you can count on one thing, it’s that I’ll figure out a way to squeeze in dinner and I’ve found that the best way to get a good, healthy meal is to pick something that I can make quickly and using as few plates or dishes as possible.
One of my favorite shortcuts is using pre-sliced vegetables to add variety and flavors to different meals. They might cost an extra dollar or two depending on where you shop, but what you’ll save on takeout more than makes up for it.
For this stir-fry, I like to use fresh broccoli florets, but you could also use asparagus, mushrooms or sugar snap peas in place of some or all of the vegetables. I’m a broccoli fan, it absorbs the perfect amount of orange sauce and complements the tender beef nicely with a subtle crunchiness.
- 1¼ cup(s) beef broth, reduced-sodium
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sugar
- 2 tablespoons orange juice
- PAM cooking spray, for wok or frying pan
- 2 tablespoons orange zest
- 2 medium garlic clove(s), slivered
- ¼ teaspoon crushed red pepper flakes
- 1 pounds lean sirloin beef, boneless, sliced against grain into ⅛-inch-thick strips
- 4 cups fresh or frozen broccoli florets
- 2 tablespoons cornstarch, dissolved in 2 tablespoons of water
- Whisk broth, soy sauce, sugar and orange juice together in a small bowl; set aside. Coat a large nonstick wok (or skillet) with cooking spray and set over medium-high heat. Add orange zest, ginger and garlic; stir-fry until softened and aromatic, about 2 minutes. Add red pepper flakes and stir-fry 20 seconds.
- Add beef; stir-fry until lightly browned, about 2 minutes. Add broccoli and continue stir-frying until crisp-tender, about 2 minutes.
- Pour in broth mixture and bring to a simmer; cover wok (or skillet) and cook 1 minute more.
- Stir in cornstarch mixture. Cook just until sauce thickens, about 5 to 10 seconds; immediately remove from heat and serve. Yields about 1½ cups per serving.