The smell of the OC at the airport also reminded me of the dish I made last week. It’s orangy and delicious and tastes quite indulgent. I’d honestly take this over the Panda Orange Chicken any day!
Orange Beef with Broccoli
|Because I had the whole broccoli crown, I used a little of the stem in the recipe too for some thinly sliced crunchy goodness.|
|Look at all that yummy orangy-ness|
|Whisk to combine|
3. Thinly slice the flank steak. Place cornstarch in a plastic ziplock bag. Add steak and toss to coat.
|Slicing took a while. The cookbook suggested having the butcher do it for you, which I think is brilliant!|
|You can also dredge the meat in a shallow bowl, but the ziploc bag is soooo easy.|
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add steak and onion. Saute 5 minutes or until browned on all sides.
|I couldn’t resist adding onions. I think next time, I’d like green onions even. So good!|
|First time cooking Flank Steak btw, and this was only 1/2 a recipe (as usual)|
5. Add broth mixture; cook 1 minute or until thick. Add broccoli, and serve immediately.
|The sauce thickens up pretty quickly. Keep your eye on it!|
PER 1 CUP SERVING:
CAL: 238; PROTEIN: 27.7g; FAT: 7g; CARB: 16.6g; FIB: 2.5g; SOD: 570mg