Orange Beef and Broccoli Stir-fry
It's tempting to make only salads for lunch and dinner during the summer. When the temperatures are so high that the mere thought of turning on the stove makes you break out into a sweat, salads just sound so darn easy. Wash some salad greens, toss in some nuts and olives and cheese, whisk together some vinaigrette, and you're good to go. Add some bread and cold cuts to the side and you've got a complete meal.
Of course, there's that monotony thing. As much as I like routine, it's hard to go months or even weeks eating the same things at home. So that's why I also have a list of quick stir-fry dishes in my summer cooking arsenal too. All these main dishes require minimal prep time and less than 10 minutes in front of the stove.
And what are some of these dishes? Shellfish, which takes mere minutes to cook, is always a winner. One of the easiest and fastest dishes I like to make is Shrimp with Spicy Garlic Sauce, which takes about 5 minutes. If you're not into spicy dishes, there's also Sake-Steamed Clams and Shrimp Lo Mein. In the chicken category there's Kung Pao Chicken, Almond Chicken, and Vinegar-Glazed Chicken.
And I can add this Orange Beef and Broccoli Stir-fry to the list too, which clocks in at about 6 or 7 minutes of cooking time. It's flavorful but light, and the citrus makes it perfect for this kind of weather. It's also rich in iron, something I could always use more of.
You can use flank, skirt, hangar, or flatiron steak, which all have a good amount of marbling and are very tender when cooked quickly. Just slice the beef thinly against the grain; if you have some extra prep time, tossing the meat in the freezer for 20 minutes beforehand makes the meat a lot easier to slice.
Do you have a quick stir-fry dish in your repertoire for hot summer days?
___________________________________
Orange Beef and Broccoli Stir-fry
Serves 4
- 1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1 shallot, finely chopped
- 2 cups broccoli florets
- Freshly ground black pepper
Sauce
- 2 teaspoons grated orange zest
- 1/4 cup orange juice, preferably freshly squeezed
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon cayenne pepper (optional for more of a kick!)
- 1 teaspoon cornstarch
- Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and toss to coat. Let stand at room temperature for 10 minutes.
- Prepare the sauce: In a small bowl, combine the orange zest, orange juice, Worcestershire sauce, soy sauce, sesame oil, optional cayenne pepper, and cornstarch. Stir until the cornstarch is dissolved and set aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the bottom. Add the beef and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink. Transfer to a plate and set aside.
- Swirl the remaining 1/2 tablespoon of oil into the wok. Add the garlic, ginger, and shallot to the wok and cook for about 30 seconds, until aromatic. Add the broccoli and stir-fry for another 1 minute. Pour in the sauce mixture. Continue to cook while stirring for another 1 to 2 minutes, until the broccoli is tender-crisp.
- Return the beef to the wok. Stir to coat the beef with the sauce. Season to taste with black pepper. Transfer everything to a large plate and serve.