Heat a canola oil in a large skillet over medium-high heat.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Who needs take-out when you can make this sweet and savory crispy orange beef at home in just one skillet?
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee canola oil | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 lbs. flank steak, cut into thin strips | ||
| 1 c. Hy-Vee Short Cuts chopped red onion | ||
| 1 c. Hy-Vee Short Cuts tri-pepper blend | ||
| 1 c. Hy-Vee Short Cuts broccoli florets | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. fresh ginger, grated | ||
| 1 tsp. orange zest, plus additional for garnish | ||
| 2 tbsp. fresh orange juice | ||
| 2 tbsp. gluten-free soy sauce | ||
| 1 tbsp. Hy-Vee honey | ||
| 2 c. frozen cauliflower rice, cooked according to package instructions, for serving |
Things To Grab
- Large skillet
- Large resealable plastic bag
Directions
Add cornstarch, salt, and black pepper to a large resealable plastic bag. Add steak strips; shake to coat. Remove steak strips from bag, shake off excess coating. Add steak strips to hot skillet. Sear 5 to 7 minutes or until crispy. Remove from skillet; set aside.
Reduce heat to medium. Add onions and peppers to skillet. Cook 2 to 3 minutes. Add broccoli and saute until crisp-tender, about 2 to 3 minutes. Stir in garlic, ginger, orange zest and juice, soy sauce, and honey. Simmer 1 to 2 minutes. Add steak strips back to skillet and heat through.
Serve steak and vegetables over hot-cooked cauliflower rice. If desired, garnish with orange zest.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 950mg
- Total Carbohydrates: 19g
- Protein: 28g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Test Kitchen