Beef · 35 min
Spicy Orange Beef & Broccoli Stir-Fry
- 35 min
- 2–6 servings
- 706 kcal / serving
A quick, bright stir-fry with beef, broccoli, and an orange glaze that stays tender and flavorful. It comes together in about 35 minutes, making it a solid weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- 1 crownbroccoli
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1orange
- ¾ lbstriploin (New York strip) steak
- oranges
From the pantry: brown sugar, chili-garlic sauce, extra virgin olive oil, rice vinegar, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1orange
- oranges
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Pantry & dry goods
- ½ cupbasmati rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| broccoli | 1 crown | 2 crowns | 3 crowns |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| orange | 1 | ||
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the basmati rice in cold water using a strainer, drain, then transfer to a small saucepan. Add water, bring to a boil, then reduce heat and cover to simmer until the liquid is absorbed.
- Wash and pat dry all fresh produce, then mince garlic and ginger and set them aside.
- Zest one orange and stir the zest into the garlic and ginger. Juice the orange into a separate bowl.
- In a small saucepan, heat a little oil over medium-low. Add the garlic, ginger, orange zest, and chili-garlic sauce; cook until everything softens, about 2–3 minutes.
- Pour in orange juice, brown sugar, rice vinegar, and soy sauce; bring to a boil, then simmer uncovered until the sauce thickens and reduces by half, about 10 minutes.
- Preheat a large nonstick skillet over medium-high heat and slice the steak against the grain into ½-inch pieces.
Two tips
- Prep days ahead by mincing garlic and ginger and zesting the orange; store in a small bowl for quick access.
- Use leftover rice or swap broccoli for snap peas if available; serve the same sauce over rice bowls with any remaining steak.
Nutrition per serving
- Calories
- 706 kcal
- Protein
- 46 g
- Carbs
- 63 g
- Fat
- 31 g
- Fiber
- 6 g
- Sodium
- 115 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.