Whew, what a weekend! We flew out early, early Friday morning, then proceeded to play 4 games, watch 2 college games, celebrate 1 birthday, eat a goodly amount of awful food and wear ourselves completely ragged before flying back Sunday afternoon. I managed to escape with only a tiny bit of sunburn thanks to the world’s most ridiculous sunhat, fake Wayfarers I stole from one of our players, and an expandable tent the TJ parents put over the table where I was keeping statistics.
Needless to say, by the time we got home I was a wee bit too wiped to do anything but sleep Sunday and Monday. Last night I was finally able to pull myself together enough to start the laundry, tidy the house and make some delicious dinner!
Last night’s recipe was another delicious homemade takeout for your family to enjoy without worrying about mystery ingredients or MSG! Fresh orange juice is combined with marmalade and beef broth to make a sweet and savory sauce that coats and covers thin-sliced beef, broccoli and rice. (If you’d like some additional heat, you can add red pepper flakes or sriracha to the sauce mixture.) This recipe makes delicious, quick and light dinner with the flavors you love.
Orange Beef and Broccoli
- ¼ cup orange juice
- 2 Tablespoons soy sauce
- ½ cup beef broth, divided
- ¹/3 cup orange marmalade
- 2 Tablespoons cornstarch
- 1 teaspoon wok or sesame oil
- 1 pound flank steak, very thinly sliced
- 2 cloves garlic, minced
- 2 cups frozen broccoli
- 2 cups white rice, cooked
- Combine the orange juice, soy sauce, ¼ cup beef broth, marmalade and cornstarch in a bowl, whisking until the cornstarch is dissolved. Set aside.
- Heat the wok or sesame oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through.
- Add frozen broccoli and ¼ cup of beef broth to the skillet after the meat is cooked through and cover to steam for 1-2 minutes, or until broccoli is tender.
- Add the cornstarch mixture to the pan and stir for 1 minute until the sauce starts to thicken. When sauce has thickened, stir in the cooked white rice until everything is well-integrated. Optionally: serve topped with orange slices.
Based on a recipe from A Pinch of Yum