Heat a canola oil in a large skillet over medium-high heat.
Who needs take-out when you can make this sweet and savory crispy orange beef at home in just one skillet?
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 950mg
- Total Carbohydrates: 19g
- Protein: 28g
Hy-Vee Test Kitchen