Orange Beef Stir-fry with Broccoli and Red Capsicum
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naples34102
Orange Beef Stir-fry with Broccoli and Red Capsicum
A stir-fry is a great way to combine beef and vegetables in a single dish. The orange sauce shines with savoury beef and sweet red capsicums.
Ingredients
Serves: 4
- 1/2 cup fresh orange juice
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chilli sauce, or to taste
- 1 1/2 teaspoons cornflour
- 1 tablespoon canola oil
- 350g lean rump steak, trimmed, sliced thinly
- 1 tablespoon grated fresh ginger
- 2 teaspoons freshly grated orange zest
- 3 garlic cloves, crushed
- 1 medium onion, sliced
- 500g broccoli, cut into florets
- 1 red or yellow capsicum, cut into thin slices
- basmati rice, to serve
Directions
Preparation:30min ›
Cook:8min ›
Ready in:38min
- In a small bowl, whisk together orange juice, soy sauce, oyster sauce, vinegar, chilli sauce and cornflour; set aside.
- Heat 1 teaspoon of the oil in a large non-stick wok or frying pan over high heat. Add half of the steak and cook, without stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds. Transfer to a plate. Add another 1 teaspoon oil, repeat with the remaining steak and transfer to the plate.
- Add remaining oil to the frying pan, then add ginger, orange zest and garlic and stir-fry until fragrant, 10 to 20 seconds. Add onion and stir-fry for 1 minute. Add the broccoli and capsicum and stir-fry for 30 seconds. Add 1/4 cup water, cover, and cook just until crisp-tender, about 1 1/2 minutes. Push vegetables to the outside of the pan. Stir the reserved sauce, pour into the centre of the pan and cook, stirring, until glossy and thickened, about 1 minute. Stir vegetables into the sauce, return steak to the wok and turn to coat. Serve with rice.
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Reviews (4)
0
Just a little over 1 cup of Basmati rice needed for 3 people. Very mixed flavours. - 30 Jan 2016
0
Good balance of flavours from the zest and the sauce which really enhances the beef. - 27 May 2012
0
Really nice dish - 10 Dec 2008
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