orangebroccoliAdapted from recipe by Sara Dickerman
Serves 4

1/2 cup fresh orange juice
5 teaspoons (or more) soy sauce
1 teaspoon grated peeled ginger plus 2 1/2-inch piece peeled ginger, julienned
4 tablespoons vegetable or olive oil, divided
1 bunch of broccoli (about 1 1/2 pounds), cut into small florets
1/4 teaspoon sugar
1/2lb Sandwich Steak
Freshly ground black pepper
1 large shallot (2 1/2-3 ounces), chopped
2 garlic cloves, minced
3 ounces shiitake or other mushrooms, stems removed, caps quartered
Steamed white or brown rice

Preparation

  1. Pat steak dry and cut into 2″ pieces.
  2. Stir orange juice, soy sauce, and 1 tsp. grated ginger in a medium bowl.  Add steak and set aside.
  3. Heat 2 Tbsp. oil in a large slope-sided skillet or a wok over high heat. Place a large plate or platter on work surface near skillet. Stir julienned ginger into oil; add broccoli and cook, tossing to coat, for 1 minute. Stir in 1 tsp. salt and sugar; add 1/4 cup water and cover. Steam, lifting cover and stirring once, until broccoli is bright green and crisp-tender, 2–3 minutes. Transfer broccoli mixture to plate and set aside.
  4. Wipe out skillet, then heat 1 Tbsp. oil in skillet over medium-high heat. Add meat (reserve remaining marinade mixture) and cook, 1 minute on each side, until no longer pink.  Transfer to a plate and set aside.
  5. Meanwhile, wipe out skillet, then heat remaining 1 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring often, for 1 minute. Add mushrooms and a pinch of salt; cook, stirring occasionally, for 1–2 minutes. Add reserved broccoli and orange juice mixture; increase heat to high and cook, stirring occasionally, until pan is almost dry, about 1 minute. Add steak and remove from heat.
  6. Season with additional soy sauce, if desired, and serve hot with rice.