Quite tasty. I sliced the flank steak before I cooked it. Next time I make it, my husband suggested I crispy up the meat a little bit to make it more "restaurant style". I think I will dredge it a little flour, slice and fry it flat in a large skillet to attain that additional crispiness. Flavor was great!
Five-Spice Orange Beef and Broccoli
More From Cooking Light
Total: 20 Minutes
- Calories: 439
- Fat: 17.6g
- Saturated fat: 4.2g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 3.4g
- Protein: 30g
- Carbohydrate: 39g
- Fiber: 4g
- Cholesterol: 70mg
- Iron: 4mg
- Sodium: 532mg
- Calcium: 91mg
- 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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