Orange Beef With Broccoli And Jicama

Orange Beef With Broccoli And Jicama

Ingredients:
12 oz (375 g) flank steak
2 tsp cornstarch
¼ cup dry sherry
2 Tbsp reduced-sodium soy sauce
¼ tsp baking soda
4 tsp olive oil
4 Tbsp finely slivered orange zest
¼ tsp crushed red-pepper flakes
5 cups broccoli florets and stems
1 red bell pepper, cut into matchsticks
4 scallions, thinly sliced
3 cloves garlic, minced
½ cup plus ⅓ cup water
1 cup jicama matchsticks

Directions:
1. Halve flank steak lengthwise (with grain), then cut each piece crosswise (against grain) into thin
slices.
2. In medium bowl, whisk together cornstarch, sherry, soy sauce, and baking soda until well
combined. Add flank steak, tossing to coat. Refrigerate for 30 minutes.
3. In large nonstick skillet, heat 3 tsp oil over medium heat. Remove beef from marinade, reserving
marinade. Add beef, 2 Tbsp orange zest, and pepper flakes and cook for 3 minutes, or until beef is
just cooked through. Transfer beef to a plate.
4. Add remaining 1 tsp oil to skillet along with broccoli, bell pepper, scallions, and garlic. Cook for
3 minutes, or until broccoli begins to soften. Add ½ cup water and cook for 2 to 3 minutes, or until
broccoli is crisp-tender.
5. Stir ⅓ cup water into reserved marinade and add to skillet. Bring to a boil and cook, stirring
constantly, for 1 minute, or until sauce is slightly thickened. Return beef to skillet. Add jicama and
cook for 1 minute, just until beef is heated through. Serve garnished with remaining 2 Tbsp orange
zest.