Rachael Ray Orange Beef Recipe
Making Rachael Ray's Orange Beef is an exciting journey where zesty flavors meet savory goodness. You'll love the vibrant combination of orange or tangerine juice, soy sauce, and a hint of sherry that create a sauce full of character. This dish hooks me every time, thanks to the tender beef paired with crisp broccolini, giving each bite a refreshing crunch.
Servings: 4
Ingredients
- 1 lb Beef thinly sliced
- 1 Orange zested and juiced
- 2 tbsp Soy Sauce
- 2 tbsp Cornstarch
- 1 tbsp Rice Vinegar
- 2 tbsp Sugar
- 1 cup Broccolini
- ½ cup Water
- 2 tbsp Vegetable Oil
- Salt to taste
Instructions
- Combine orange juice, soy sauce, rice vinegar, sugar, and cornstarch in a bowl.
- Set aside.
- Heat ½ cup of water in a large skillet until boiling.
- Add broccolini and a pinch of salt.
- Cover and steam for 2-3 minutes, then uncover and let the water evaporate.
- Turn off the heat and set aside.
- In a separate nonstick skillet, heat vegetable oil over medium-high heat.
- Add the sliced beef and cook until crispy and brown.
- This should take about 4-5 minutes.
- Pour the orange juice mixture over the beef.
- Stir well and let it simmer until the sauce thickens.
- It should become glossy and cover the beef nicely.
- Toss in the steamed broccolini.
- Mix everything together for another minute so flavors blend.
- Serve warm with your choice of rice or noodles.