Once again, inspired by a Rachael Ray recipe, but sadly it was not orangy enough for my taste. But it was a delicious Beef and Broccoli recipe. So I've adjusted the recipe to make it a bit less misleading about the orange flavor. This also provided great leftovers for a good portioned lunch the next day. We made some homemade fried rice, but this would also go well with some plain rice, because the sauce is so flavorful. It served two of us with a third leftover comfortably.
- 4 cups broccoli
- 1 1/4 cups beef broth
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons plum sauce
- 1/4 cup cornstarch
- 1 1 3/4 pound flank steak sliced thin
- 1/4 cup vegetable oil
- In a pot, bring water to a boil.
- Cut the broccoli into 1-inch florets.
- Boil the broccoli until crisp-tender, about 3 minutes, then drain the broccoli and rinse under cold water. Save the pot.
- In the pot, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Simmer on medium, whisking occasionally.
- Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
- In a pan or skillet, heat the oil over medium-high heat. Add the steak and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate.
- Stir in the meat, broccoli and cook until heated through, about 2 minutes.