Orange Beef and Broccoli

 

1/4

cup Progresso® chicken broth (from 32-ounce carton)

3

tablespoons dry sherry or Progresso® chicken broth

1/2

cup orange juice

2

tablespoons soy sauce

1

tablespoon grated fresh ginger

2

teaspoons cornstarch

1

teaspoon toasted sesame oil

1/2

teaspoon crushed red-pepper flakes

3/4

pound beef sirloin, trimmed of all visible fat and cut into 1/4”-thick strips

2

teaspoons vegetable oil

1

large bunch broccoli, cut into florets

1

bunch scallions, cut into 1/4”-thick diagonal slices

3

cloves garlic, minced

2

cups cooked basmati rice

• 1 In a medium bowl, combine the broth, sherry, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes.
• 2 Heat 1 teaspoon of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate.
• 3 Add the remaining 1 teaspoon vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over rice.