Five-Spice Orange Beef and Broccoli

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!

I've made this twice and my husband and I absolutely love it!  It's delicious, fairly quick and inexpensive and looks/tastes impressive!  If I could, I'd give it more than five stars.

We enjoyed this.  Spicy when made with all the pepper!  However, we still prefer the Beef-Broccoli Stir Fry from Cooking Light's March 2011 edition a little more.  The orange was a nice touch though.

I've made this dish twice. The second time I added 1/2 pound of thinly sliced shitake mushrooms along with the broccoli, onions and garlic. We all liked the dish much better with the mushrooms. The first time I made it, the citrus was a bit too intense but the mushrooms absorbed and balanced the orange flavor. Everyone liked the second version better than the first. Definitely a new family favorite.

Good dinner & came together quickly. Made to ingredient list, subbed sirloin for flank steak & thin-sliced the meat before stir-frying. We used more broccoli than called for but still would have liked more veg, shoulda planned for side of ginger carrots.

Very far from bland! Really easy to make too. Next time I'll either increase the amount of broccoli or add in other veggies. Flank steak had a great crispy outside and was still tender and med rare on the inside. Can't wait to eat the leftovers.

I am surprised anyone would call this recipe bland as we found it very flavorful. Everyone in my family really liked it. My 7 year old asked for seconds with lots the broccoli. I made a few minor revisions to a doubled recipe: 1) I cooked the spiced beef on the Foreman Grill while cooking the veggies & sauce & microwaving frozen brown rice. This made the recipe even quicker. 2) I used clementines for the orange peel, & bottled OJ. I put the clementine sections into the stir fry along with the green onions at the end. 3) I added some yellow bell pepper with the other veggies. 4) I used chili paste with garlic instead of crushed red pepper as this allowed me to control the heat more effectively. It turned out very tasty & my family definitely wants to have it again.

Sadly, I found this extremely bland and would definitely not make again.

An exceptionally good stir-fry recipe. The five-star powder and orange peel are crucial to what makes this recipe a little unusual and so delicious. I made this for me and my husband (who generally eats 2 servings of things) by reducing the meat to 8 oz. but keeping everything else the same. I used less onion and added in mushrooms and some gold bell pepper for color. Also used short-grain brown rice that I'd made the night before and kept in the fridge. Note: if you don't want to buy 5-spice powder, just crush together a few peppercorns (szechuan if possible), fennel seeds, a dash of cinnamon, and a clove or two. Sprinkle that on the meat and let it sit while you prep the vegetables.

I just got this month's copy of CL and was saved by this incredibly easy recipe. I added extra crushed pepper since we like our food spicy, and used the fresh orange juice from the orange. Easy and delicious!