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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.
5 from 2 votes
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 1/2 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.