A deliciously crispy dinner with lots of veggies, bursting with orange flavor and authentic spices. This is one of my go-to recipes that I keep coming back to. The fresh ginger and heat from the red pepper flakes is great any night of the week.
Recipe by: Marek Zyskowski
Ingredients
- 680 g Sirloin Beef
- 1 Broccoli
- 4 tbsp. Cornstarch
- 2 Garlic Cloves
- 2 cm Ginger
- 2 Green Onions
- 1 tbsp. Honey
- ⅔ cup Orange Juice
- 1 Red Bell Pepper
- 2 tbsp. Soy Sauce
- 1 Thai Chili
- 5 cups Water for Rice
- 1 ½ cups White Rice
Directions
- Break broccoli into small florets, slice the green onions, cut the pepper into cubes.
- In a pot of boiling salted water, blanch the broccoli for 2 minutes. Drain and rinse under cold water.
- Cut the steaks into strips about 0.5 cm thick. In a big bowl, coat beef strips with 2/3 cornstarch. Reserve.
- In a frying pan or wok, heat some olive oil over medium high heat. Cook the strips of beef for 1 to 2 minutes on each side, until golden and crisp. Remove from the pan and reserve.
- Cook the rice at the same time in salted water until all water has been absorbed (about 10- 15 min). Reserve.
- Chop garlic, ginger and Thai chili.In a bowl, mix orange juice with soy sauce, ginger and garlic, honey, remaining cornstarch and Thai chili.
- In the same skillet, add pepper and broccoli and continue cooking for 1 minute. Pour in the orange sauce and bring to a boil.
- Stir in beef, mix well and cook for 1-2 min more. Divide into plates with the rice and serve garnished with chopped green onion.