Last time I made this my husband for some reason picked up Stir-Fry Meat, which was beef cut into tiny and I mean tiny cubes. So I realized I had to cut the broccoli tiny too so they would work and I have to say it was amazing. It is not a must and the picture here shows it big, but if you have the desire to cut your meat and broccoli small you should know the results are worth it.
Orange Beef and Broccoli
Servings
4 Servings
Ingredients
- 2 tablespoon oil grapeseed works well
- 1 1/4 pound beef cut into cubes or small dice
- 3/4 cup orange marmalade
- 1 tablespoon chopped garlic
- 2 tablespoon white vinegar
- 1 tablespoon peeled and chopped ginger
- 2 tablespoon kosher for passover soy sauce
- 1/2 cup orange juice
- 1 head broccoli florets cut to match the size of the beef
- 1 orange peel zested for garnish
Instructions
- Heat the oil in a wok or large skillet over high heat. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side or less if using smaller pieces. 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 mix 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, 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, or set aside to reheat later.
- Use orange peel for garnish if desired
Is there a way to make this either in the over or in a slow cooker or insta pot?
You could probably try in an oven on a sheet pan at 400 degrees F.
It should work okay, but don’t defrost it and cook on high heat.
Would this work with frozen broccoli? Should I let the florets defrost before making?
I think Skirt Steak would be very good for this or one of the butcher shops I go to sells stir fry steak, not sure what they use, but they cut it up small and it makes it easy.
Made this for Pesach – used pepper steak but meat was very chewy after 5 minutes. Had to cook it for about an hour. What meat do you recomen for this? Other wise it was delicious and everyone liked it
Hmm, I don’t know, skirt steak would probably be good, but be careful it can be salty. Minute steak could be good too.
Wold this work as pepper steak if I just replaced the oranges with peppers?
Probably.
What cut of beef do you recommend I use when cubing?