Homemade Takeout: Light Orange Beef and Broccoli

Homemade Takeout: Light Orange Beef and Broccoli

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.

The team stretching after the flight while we waited on their luggage.
The team stretching after the flight while we waited on their luggage.
The lovely bell tower on the Tampa Jesuit campus.
The lovely bell tower on the Tampa Jesuit campus.
I have a compulsion to remake the hotel bed every morning, even though housekeeping will come do it later...
I have a compulsion to remake the hotel bed every morning, even though housekeeping will come do it later…
Tampa has neato birds that I think look like dinosaurs!
Tampa has neato birds that I think look like dinosaurs!
Our three goalies with green lips from birthday cupcakes (not ManckWhite-made).
Our three goalies with green lips from birthday cupcakes (not ManckWhite-made).

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
  1. Combine the orange juice, soy sauce, ¼ cup beef broth, marmalade and cornstarch in a bowl, whisking until the cornstarch is dissolved. Set aside.
  2. 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.
  3. 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.
  4. 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.

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Based on a recipe from A Pinch of Yum

Click here to download a PDF of this recipe!

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Orange Chicken

Orange Chicken

It’s time for another homemade takeout dish from Mancktastic, so you can avoid all the mystery ingredients and MSG without sacrificing the dishes you love! This time, I tackled the Panda Express standard, Orange Chicken, with the help of a recipe from Krazy in the Kitchen. This chicken has a delicate cornstarch breading that’s very reminiscent of tempura battering, plus a thick and tasty orange sauce that coats without weighing the dish down. This dish is more family friendly than the traditional dish since it’s not as spicy, but it retains that tangy orange taste that’s so familiar.

Orange Chicken

  • 4 chicken breast halves
  • 1 beaten egg mixed with 1 Tablespoon water
  • ¼ cup cornstarch
  • 2 Tablespoons wok oil
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ¼ cup vinegar
  • 1 Tablespoon cornstarch mixed in 2 Tablespoons water
  1. Preheat oven to 375˚F.
  2. Cut chicken into bite-sized pieces and dip into egg/water mixture, then coat with cornstarch.
  3. Heat wok oil in skillet on medium-high heat, then add coated chicken pieces and brown on each side. Place chicken pieces in a baking dish and set aside.
  4. Combine brown sugar, soy sauce, orange juice and vinegar in a saucepot and bring to a boil. When the mixture is bubbling, add the cornstarch/water mixture and stir well to form a slightly-thickened sauce.
  5. Pour orange juice mixture over the chicken pieces in baking dish and bake, covered for 20 minutes, then remove the cover and cook for 15 more minutes.

Another takeout favorite that’s easy to duplicate at home, Orange Chicken has the tang you remember, with a little less heat than is traditional. Enjoy this dish with fried rice or noodles to soak up all the delicious sauce!

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Click here to download a PDF of this recipe!