Quick Tip!
To revive leftovers
for lunch the next
day, heat them in a
skillet with a little
vegetable oil and
a splash of soy
sauce. Avoid using
the microwave—
it’ll make the
vegetables soggy
B A C K T O
SCHOOL
SPECIAL
food
1 ⁄ 4 cup orange juice
1 ⁄ 4 cup soy sauce
2 Tbsp. orange marmalade
2 Tbsp. white vinegar
2 Tbsp. ketchup
2 Tbsp. water
2 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
12 oz. flank steak, cut into^1 ⁄ 4 -in. slices
1 medium-size red onion, cut into
1 ⁄ 4 -in. slices
2 garlic cloves, minced (about 2 tsp.)
1 medium-size red bell pepper, cut
into^1 ⁄ 4 -in. slices
1 head broccoli, cut into 1-in. florets
Hot cooked rice
- Stir orange juice, soy sauce, marma-
lade, vinegar, ketchup, water, butter and
cornstarch in a medium bowl. Set aside.
- Heat vegetable oil in a large skillet over
medium. Add beef to hot oil; cook until
well-browned on 1 side, about 2 minutes.
Add onion, garlic, bell pepper and broc-
coli. Cook, stirring often, until vegetables
soften, about 2 minutes. Add orange
sauce; increase heat to medium high, and
bring to a simmer. Cook until vegetables
are tender and sauce has thickened,
about 3 minutes. Serve over hot rice.
Serves: 4 Active time: 20 minutes
Total time: 20 minutes
THE TOP CHEF STAR AND
OWNER OF GOOSEFEATHER
IN TARRYTOWN, N.Y., ADDS
A FLAVORFUL SPIN TO THE
CHINESE TAKE-OUT CLASSIC
DALE TALDE
Orange
Beef &
Broccoli
with Rice
PEOPLE August 5, 2019 89
INSET: COURTESY ALL GOOD
