Five-Spice Orange Beef and Broccoli

Five-Spice Orange Beef and Broccoli Recipe
Photo: Iain Bagwell; Styling: Ginny Branch


Orange rind and five-spice powder perfume the dish with sweet notes that are countered by a hit of red pepper heat. Decrease the pepper for kids or folks who prefer to walk on the mild side.


Serves 4
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 439
Fat 17.6 g
Satfat 4.2 g
Monofat 6.1 g
Polyfat 3.4 g
Protein 30 g
Carbohydrate 39 g
Fiber 4 g
Cholesterol 70 mg
Iron 4 mg
Sodium 532 mg
Calcium 91 mg


1 pound flank steak, trimmed
3/4 teaspoon five-spice powder
3/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoons peanut oil, divided
2 cups small broccoli florets
1 1/2 cups vertically sliced onion
8 (1-inch) strips orange rind
4 garlic cloves, thinly sliced
1/2 cup unsalted beef stock
3 tablespoons orange juice
3 tablespoons hoisin sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
3/4 teaspoon crushed red pepper
1 (8.8-ounce) package precooked white rice
1/2 cup sliced green onions
2 tablespoons toasted sesame seeds


1. Sprinkle steak evenly with five-spice powder, black pepper, and salt. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add steak; cook 4 minutes on each side or until browned. Remove steak from pan; let stand 5 minutes. Cut steak across grain into thin slices.

2. Return pan to high heat. Add remaining 1 tablespoon oil; swirl. Add broccoli, onion, rind, and garlic; stir-fry 3 minutes or until lightly browned. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; cook 1 minute or until slightly thickened.

3. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup broccoli mixture and 3 ounces beef. Sprinkle evenly with green onions and sesame seeds.


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