Beef and Orange Stir-fry
- In a small bowl, whisk together broth, soy sauce, Hoisin sauce, garlic and 2 tablespoons cornstarch. Add orange segments.
- In a medium bowl, toss beef with 2 tablespoons cornstarch until well coated. In a large nonstick skillet, heat oil over medium-high heat. Working in batches brown beef on all sides, 3 to 5 minutes; transfer to a plate.
- Pour broth mixture into skillet, bring to a boil, stirring constantly until slightly thickened, about 1 minute. Lower heat and add broccoli, cover and cook just to tender crisp, about 3 minutes.
- Return beef to the skillet and add the green onions. Toss until coated and heated through. Serve hot over rice.
Use the remaining broth to cook 1 cup (250 mL) of Jasmine rice and serve with the stir-fry
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
I was very surprised that this recipe was so bad! The recipe is flawed, in the first direction, it says:In a small bowl, whisk together oranges, garlic, soy sauce, Hoisin sauce and broth. In a medium bowl, toss beef with cornstarch until well coated. In the final instruction,:Return beef to skillet with the orange segments and green onions. Toss until coated and heated through. Serve hot over rice The orange segments were already added! also 1 Tbsp of cornstarch is not near enough for the 1 lb of beef! Will not make again
Deborah C. | October 29, 2018
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