3 tablespoons cornstarch
1 large egg white
1/2 cup chicken broth
1/4 cup Asian orange sauce or citrus stir fry sauce
2 tablespoons reduced sodium soy sauce
1 1/2 teaspoons each grated ginger and garlic paste
3 tablespoons canola oil
6 small whole dried chiles or 1/2 teaspoon crushed red pepper flakes
1 navel orange
1 pound beef sirloin, trimmed of fat, cut into 2 inch slices (1/2 inch thick)
16 oz bag broccoli florets
1/2 cup shredded carrots
Remove the peel from orange (colored part only) and reserve, juice orange and reserve. In a bowl, whisk 1 tablespoon orange juice, 2 tablespoons cornstarch, and egg white until blended, add beef strips, toss to coat.
Cook broccoli in microwave with 2 tablespoons water in a microwave bowl covered with vented plastic wrap 2-3 minutes on high or until crisp tender. Drain, refresh under cold water, reserve.
Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger and garlic. Drain beef, heat 2 tablespoons oil in a skillet. Cook beef, 1-2 minutes per side or until golden brown. Remove to a plate.
Add the remaining oil to skillet. Add orange peel and whole chiles and stir fry 1-2 minutes or until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook stirring until bubbly and sauce starts to thicken. Add broccoli, beef and carrot, continue to cook 2 minutes stirring until hot and coated with sauce. Serve over cooked rice.
Makes 4 servings.