Description
A delicious and healthy recipe for Orange Beef that is crispy without deep-frying.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 3 green onions, chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1/2 cup orange juice (freshly squeezed if possible)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Toss the sliced flank steak with cornstarch until evenly coated and let it sit for about 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer and cook for about 2-3 minutes on each side until browned and crispy. Remove from skillet and set aside.
- Add the bell pepper, broccoli, ginger, and garlic to the same skillet and stir-fry for about 3-4 minutes until tender-crisp.
- In a separate bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
- Pour the sauce into the skillet with the vegetables and bring to a simmer.
- Return the crispy beef to the skillet and toss everything together until the beef is coated in the sauce and heated through, about 2 minutes.
- Serve hot, garnished with chopped green onions.
Notes
- For added crunch, toss in some chopped cashews or peanuts just before serving.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg