Orange Beef and Broccoli
Even though my family operated a Chinese-American restaurant when I was younger, I didn’t have a ton of exposure to Chinese-American takeout classics. The meals that we ate at home and for “family meal” at the restaurant were just different. Mostly, it was a variation of a bowl of rice, a stir-fried vegetable, and some form of protein. I never really ordered Kung Pao Chicken or Beef and Broccoli until I went to college and bonded with my architecture friends over how disappointing the Chinese food near campus was. So, I still have some take out catching up to do!
As citrus season is slowly creeping in, I’ve been loving the combination of soy sauce and oranges lately. I just developed a gingery, soy saucy, zesty orange roast chicken for my next book and I think it might be our family roast chicken recipe from here on out. The flavors reminded me of what I want Orange Beef and Broccoli to be like. Less cloyingly sweet, more caramelizing, and deeper flavor. So I created my own interpretation of Orange Beef and Broccoli and gosh, it’s so good! This has definitely earned a spot in our dinner rotation. In the summer I want to grill the steak for even extra char and smokiness.
Instead of a stir-fry situation, flank steak is marinated whole with a blend of Darling Citrus Cara Cara Oranges (my favorite oranges, the color inside is so beautiful), soy sauce, sesame oil, chili flake, pepper, and fresh ginger. Even a quick marinade will infuse the meat with a lot of flavor, but the longer you let it sit the better it will taste. The acid in the oranges work to tenderize the meat, but the flavor lends brightness and a little sweetness to balance the savoriness of the rest of the marinade. I like to sear the steak really quick and hot on both sides until perfectly medium-rare, and while I let the meat rest I cook the broccoli in the still hot pan to pick up all that amazing flavor leftover. While this version of Orange Beef and Broccoli might lack that saucy quality, you still get a ton of flavor and it feels like a treat for dinner when you decide to cook at home instead.
Orange Beef and Broccoli
Serves 4
Beef:
2 Darling Citrus Cara Cara Oranges, juiced
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp crushed red chili flake
1/2 tsp white pepper
1 tsp sesame oil
1 tbsp grated ginger
1 lb flank steak
2 tbsp neutral flavored oil
Broccoli:
1 lb broccoli, cut into small florets
1 tbsp soy sauce
1/2 Darling Citrus Cara Cara Orange, juiced
In a small bowl, mix to combine orange juice, soy sauce, brown sugar, chili flake, white pepper, sesame oil, and ginger. Place the steak in a bowl or resealable bag and pour the marinade over the steak and toss to fully coat. Cover and allow the steak to marinade at room temperature for at least 1 hour or in the fridge for up to 1 day. If chilling in the fridge, allow the steak to get back up to room temperature by leaving it on the counter for about 1 hour before cooking.
In a large cast iron skillet (preferably, but you can also do this in a nonstick pan), heat oil over high to medium-high heat until the skillet is just starting to smoke. Discard the marinade and shake off any excess moisture from the meat. Carefully lower the steak into the pan and sear until deeply browned and starting to char around the edges, 3 to 4 minutes. Flip the steak and cook the other side until your steak has reached your desired doneness, 3 to 4 minutes for medium rare. Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.
Reduce the heat of the skillet to medium-high (if it was set at high) and add the broccoli. Allow the broccoli to cook undisturbed until golden brown on the bottom, about 4 minutes. Toss the broccoli and add soy sauce and orange juice. Scrape the bottom of the pan with a spatula or wooden spoon to get all that flavor. Continue to cook the broccoli until tender (but not too soft), a few more minutes. Taste and adjust seasoning if needed.
Arrange the broccoli on a serving platter. Slice the steak against the grain and place on top of the broccoli. Garnish with green onions or some orange edges if you like and serve with steamed rice.