As seen on WIBW 13 News This Morning, May 1, with Royal Valley FFA Students and Ag Ed Leader, Kim Mitchell. This is a super fast skillet meal that is delish!
2 cups cooked brown rice
1 1/2 lbs. sirloin steak, sliced super thin, across grain and on the bias
2-4 Tbs. Oil
1/4 cup cornstarch
1 cup orange marmalade
3 cloves garlic, minced
1 Tbs. grated ginger root
1/2 tsp. red pepper flakes
2 Tbs white wine vinegar
2 Tbs soy sauce
1/2 cup orange juice
1 lb. frozen broccoli florets, thawed
Zest of 1 orange
In a large skillet, heat 1-2 Tbs oil over medium high heat. Meanwhile, toss beef slices with cornstarch; when oil is hot, add sliced beef, working in batches so beef isn’t crowded in pan.
Cook beef until crispy and golden brown, turning once, approx 2-3 minutes; remove from pan to paper-towel lined plate; set aside.
Add remaining ingredients to skillet (except for rice and orange zest) and whisk together; let sauce simmer over medium heat until thickened, approx 2-3 minutes. Add broccoli, zest and beef to sauce and toss to coat, cooking until broccoli is hot throughout. Serve over warm brown rice.