Orange Broccoli, Beef, and Mushrooms
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This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.
- 1/2 cup fresh orange juice
- 5 teaspoons (or more) soy sauce
- 1 teaspoon grated peeled ginger plus 2 1/2-inch piece peeled ginger, julienned
- 4 tablespoons vegetable or olive oil, divided
- 1 bunch of broccoli (about 1 1/2 pounds), cut into small florets
- 1 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 1 large shallot (2 1/2-3 ounces), chopped
- 3 ounces shiitake or other mushrooms, stems removed, caps quartered
- Steamed white or brown rice
Stir orange juice, soy sauce, and 1 tsp. grated ginger in a small bowl. Set aside.
Heat 2 Tbsp. oil in a large slope-sided skillet or a wok over high heat. Place a large plate or platter on work surface near skillet. Stir julienned ginger into oil; add broccoli and cook, tossing to coat, for 1 minute. Stir in 1 tsp. salt and sugar; add 1/4 cup water and cover. Steam, lifting cover and stirring once, until broccoli is bright green and crisp-tender, 2–3 minutes. Transfer broccoli mixture to plate and set aside.
Wipe out skillet, then heat 1 Tbsp. oil in skillet over medium-high heat. Season flank steak with salt and pepper. Cook for 1 1/2 minutes; turn and cook for 1 1/2 minutes longer. Transfer steak to a cutting board. Let rest for 3 minutes. Cut against the grain into 1/4"-thick slices.
Meanwhile, wipe out skillet, then heat remaining 1 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring often, for 1 minute. Add mushrooms and a pinch of salt; cook, stirring occasionally, for 1–2 minutes. Add reserved broccoli and orange juice mixture; increase heat to high and cook, stirring occasionally, until pan is almost dry, about 1 minute. Add flank steak and remove from heat.
Season with additional soy sauce, if desired, and serve hot with rice.