KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
* 3 cups 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.
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. Stir in the broccoli and 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 rice.
|
1st Keep
 Brendan440
|
zerbe6982
|
tusculumgolfer
|
Comments