Skip to Content

Orange Beef and Broccoli



For the beef:

  • 2 Darling Citrus Cara Cara Oranges, juiced

  • 1/4 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tsp crushed red chili flake

  • 1/2 tsp white pepper

  • 1 tsp sesame oil

  • 1 tbsp grated ginger

  • 1 lb flank steak

  • 2 tbsp neutral-flavored oil

For the broccoli:


  1. In a small bowl, mix to combine orange juice, soy sauce, brown sugar, chili flake, white pepper, sesame oil, and ginger. Place the steak in a bowl or resealable bag and pour the marinade over the steak and toss to fully coat. Cover and allow the steak to marinade at room temperature for at least 1 hour or in the fridge for up to 1 day. If chilling in the fridge, allow the steak to get back up to room temperature by leaving it on the counter for about 1 hour before cooking.

  2. In a large cast iron skillet (preferably, but you can also do this in a nonstick pan), heat oil over high to medium-high heat until the skillet is just starting to smoke. Discard the marinade and shake off any excess moisture from the meat. Carefully lower the steak into the pan and sear until deeply browned and starting to char around the edges, 3 to 4 minutes. Flip the steak and cook the other side until your steak has reached your desired doneness, 3 to 4 minutes for medium rare. Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.

  3. Reduce the heat of the skillet to medium-high (if it was set at high) and add the broccoli. Allow the broccoli to cook undisturbed until golden brown on the bottom, about 4 minutes. Toss the broccoli and add soy sauce and orange juice. Scrape the bottom of the pan with a spatula or wooden spoon to get all that flavor. Continue to cook the broccoli until tender (but not too soft), a few more minutes. Taste and adjust seasoning if needed.

  4. Arrange the broccoli on a serving platter. Slice the steak against the grain and place on top of the broccoli. Garnish with green onions or some orange edges if you like and serve with steamed rice.