Crispy, tender beef strips tossed in a sticky, sweet, and tangy orange sauce. This Chinese-American takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
Prep20 min
Cook15 min
Servings4
Serving size: 1.5 cups
583cal
50gprotein
39gcarbs
24g
Ingredients
1.5 lb Flank Steak (sliced thinly against the grain)
Crisp-tender broccoli florets roasted to perfection with fragrant garlic and a generous sprinkle of salty Parmesan cheese. An incredibly easy and delicious side dish that's ready in under 30 minutes.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Orange Beef, Roasted Broccoli with Garlic and Parmesan and Steamed Basmati Rice
Crispy Orange Beef with fiber-rich broccoli & fluffy rice – an iron-boosting, soul-satisfying dinner!
This chinese_american dish is perfect for dinner. With 1043.99 calories and 64.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves Garlic (minced)
1 inch Ginger (fresh, grated)
0.5 tsp Red Pepper Flakes (adjust to taste)
1 tsp Toasted Sesame Oil
2 tbsp Water (for the sauce slurry)
2 stalks Green Onions (thinly sliced for garnish)
1 tsp Sesame Seeds (toasted, for garnish)
Instructions
1
Prepare and Coat the Beef
If you haven't already, slice the flank steak thinly against the grain into bite-sized strips, about 1/4-inch thick.
In a medium bowl, lightly whisk the egg white until just frothy. Add the beef strips and toss thoroughly to coat each piece.
Add the 1/2 cup of cornstarch to the bowl and toss again until the beef is evenly and completely coated. Set aside for 5-10 minutes.
2
Fry the Beef
In a large, heavy-bottomed skillet or wok, heat 1 cup of vegetable oil over medium-high heat. The oil is ready when a small piece of beef sizzles immediately (around 350°F or 175°C).
Working in 2-3 batches to avoid overcrowding, carefully add the coated beef to the hot oil in a single layer.
Fry for 3-4 minutes, turning occasionally, until the beef is golden brown and crispy.
Using a slotted spoon, transfer the cooked beef to a wire rack to drain. Repeat with the remaining beef.
3
Prepare the Orange Sauce
While the beef is frying, prepare the sauce. In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, and brown sugar until the sugar is dissolved.
In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a smooth slurry. Set both bowls aside.
4
Cook the Sauce and Combine
Carefully pour out all but 1 tablespoon of the frying oil from the skillet. Return the skillet to medium heat.
Add the minced garlic, grated ginger, and red pepper flakes. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Pour the orange juice mixture into the skillet and bring it to a simmer.
Give the cornstarch slurry a quick re-whisk, then slowly pour it into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, gravy-like consistency.
Remove from heat and stir in the toasted sesame oil.
Add the crispy fried beef back to the skillet and gently toss to coat every piece in the sauce.
5
Garnish and Serve
Transfer the Orange Beef to a serving platter.
Garnish generously with sliced green onions and toasted sesame seeds.
Serve immediately with steamed rice or noodles to ensure the beef stays as crispy as possible.
199cal
9gprotein
13gcarbs
14gfat
Ingredients
1.5 lb Broccoli (About 2 medium heads, cut into 1-inch florets)
3 tbsp Olive Oil
4 cloves Garlic Cloves (Minced)
0.5 cup Parmesan Cheese (Grated)
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 tsp Red Pepper Flakes (Optional, for a little heat)
0.5 whole Lemon (Optional, for juicing)
Instructions
1
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
Wash and thoroughly dry the broccoli florets. In a large bowl, combine the dry broccoli, olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. Toss until every floret is evenly coated.
3
Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure the florets have space between them to promote roasting, not steaming. Use two sheets if necessary.
4
Roast for 10 minutes. Remove the pan from the oven and use a spatula to flip the florets for even cooking.
5
Return the pan to the oven and roast for another 8-12 minutes, or until the broccoli is tender-crisp and the edges are nicely browned and slightly charred.
6
Remove from the oven and immediately transfer the hot broccoli to a serving bowl. Sprinkle with the grated Parmesan cheese and toss gently to combine. The residual heat will slightly melt the cheese.
7
If desired, squeeze fresh lemon juice over the broccoli just before serving to brighten the flavors. Serve warm.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
