Crispy Orange Beef with Broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 838.0
  • Total Fat: 36.8 g
  • Cholesterol: 92.1 mg
  • Sodium: 742.6 mg
  • Total Carbs: 94.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 32.7 g

View full nutritional breakdown of Crispy Orange Beef with Broccoli calories by ingredient
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This is a recipe from Sandra Lee on Food Network. I found it very tasty. This is a recipe from Sandra Lee on Food Network. I found it very tasty.
Number of Servings: 4


    3 cups white rice
    1 1/4 pounds beef chuck steak
    1/2 cup canola oil
    1/4 cup cornstarch
    3/4 cup orange marmalade
    1 tablespoon chopped garlic
    2 tablespoons white vinegar
    1 tablespoon peeled and chopped ginger
    2 tablespoons soy sauce
    1/2 cup orange juice
    1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds


Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.

Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.

Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.

In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

Number of Servings: 4

Recipe submitted by SparkPeople user WEASLE479.

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