Ingredients Jump to Instructions ↓

  1. 3 oranges

  2. 3 tablespoons reduced-sodium soy sauce

  3. 1 tablespoon Chinese rice wine, or dry sherry

  4. 1 tablespoon cornstarch

  5. 1/2 teaspoon sugar

  6. 3 teaspoons peanut oil, or canola oil, divided

  7. 1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices

  8. 2 tablespoons minced garlic

  9. 2 tablespoons minced fresh ginger

  10. 6-8 small dried red chiles

  11. 2 pounds broccoli, cut into small florets (6 cups)

  12. 1/3 cup water

  13. 1 red bell pepper, seeded and sliced

  14. 1/2 cup sliced scallion greens

Instructions Jump to Ingredients ↑

  1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.


Send feedback