Orange Beef and Broccoli

from 2 votes

Two takeout favorites join forces in a 25-minute recipe for Orange Beef and Broccoli starring thin slices of tender beef and crisp broccoli florets tossed in a sweet and tangy orange sauce.

A top down view of a plate containing rice, beef and broccoli with oranges next to it

Few foods are as adored in my house as Orange Chicken and Beef and Broccoli. My homemade spins on both takeout favorites are regularly requested by my small army of tiny taste-testers. Ever on a mission to mix up our weekly meal routine, I decided it was about time I put these two dishes together into one seriously flavor-packed recipe. Welcome to my recipe repertoire, Orange Beef and Broccoli!

How to Make Orange Sauce (for Chicken or Beef)

The secret to mastering orange chicken (or in this case, beef!) sauce at home comes down to simplifying the ingredient list. I use Florida’s Natural® Orange Juice as the base of all of my orange chicken sauces because it has the perfect balance of sweetness and tanginess.

A carton of Florida's Natural Orange Juice being poured into a glass bowl

My love for the Sunshine State’s best orange juice runs deep. I’ve spent more than 15 years traveling to southern Florida to visit my husband’s family, including one extra-memorable trip to none other than the Florida’s Natural Grove House (check out the pics, plus my favorite recipe for Orange Ricotta Pancakes!). I love supporting Florida’s Natural because it is a farmer-owned cooperative with more than 85 years of dedication to the Florida citrus industry.

Raw slices of beef in a cornstarch slurry mixture

How to Thinly Slice Beef

After mastering homemade orange sauce, the key to beef and broccoli success comes down to very thinly slicing the beef so that it cooks quickly and remains tender.

The trick to paper-thin slices of beef? Wrap your steak of choice in plastic wrap and pop it in the freezer for 15 minutes. The meat will firm up just enough so that your sharpest chef’s knife can glide right through it for thin, even slices.

A skillet on a stovetop containing beef and broccoli

If you’re ready for a dynamic dup of takeout-inspired dishes, grab the orange juice and fire up the flames for this fast, flavor-packed recipe that’s easy enough for weeknight meals but impressive enough for weekend dinner parties.

A top down view of Orange Beef and Broccoli in a bowl with chopsticks and sliced oranges next to it
Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Main Course

Orange Beef and Broccoli

Two takeout favorites join forces in a 25-minute recipe for Orange Beef and Broccoli starring thin slices of tender beef and crisp broccoli florets tossed in a sweet and tangy orange sauce.
Author: Kelly Senyei
5 from 2 votes
A top down view of a plate containing rice, beef and broccoli with oranges next to it
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 servings


  • 3 Tablespoons cornstarch, divided
  • 1 1/2 pounds flank steak, cut into thin 1-inch pieces
  • 1/2 cup Florida’s Natural® No-Pulp Orange Juice
  • 1/3 cup orange marmalade
  • 3 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons vegetable or avocado oil
  • 4 cups small broccoli florets


  • In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water and ½ teaspoon kosher salt. Add the sliced beef and toss to combine.
  • In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the orange juice, orange marmalade, soy sauce and rice wine vinegar. Set the sauce aside.
  • Add 1 tablespoon vegetable oil to a large nonstick skillet set over medium heat. Once the oil is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and leave all drippings in the skillet.
  • Add the remaining 1 tablespoon vegetable oil to the pan and once it is hot, add the broccoli florets and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
  • Return the beef and any juices to the pan then add the sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens to a syrupy consistency. Serve over rice or noodles.


Calories: 375kcal, Carbohydrates: 33g, Protein: 40g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 102mg, Sodium: 568mg, Potassium: 982mg, Fiber: 3g, Sugar: 20g, Vitamin A: 645IU, Vitamin C: 98mg, Calcium: 96mg, Iron: 4mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Disclosure: I’ve partnered with Florida’s Natural for an exclusive endorsement of Florida’s Natural® Orange Juice. This blog post is sponsored by Florida’s Natural. All opinions are my own.

This post may contain affiliate links.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have never tried your recipes yet and it appears that alot of people are happy with the results. But as Iook over 2 of your recipes, they call for 4c. broc. plus the meat. But then it appears that the sauce is only about 1cup in volume. That seems waaaay out of balance and very dry. I have a chinese recipe that I have made and there is alot more sauce than that and its just fine. I would easily triple the sauce ????

    1. Hi Sylvia – Welcome to Just a Taste! I recipe test all of my recipes multiple times and many commenters would agree, that there is plenty of sauce. However, if you want to double or triple the amount, feel free to do that!

  2. can you substitute other marmalade for the orange one? don’t like it so have none in the house, but your recipe sounds amazing so would like to try