Crispy Orange Beef & Broccoli
Asian,  Main Course,  Seafood

Crispy Orange Beef & Broccoli

Crispy Orange Beef

When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally.  I transformed them into a Winter Thyme ‘Wind.’  Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together.  As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes.  Where they’ve taken me thus far is on an International journey.  So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way.  That’s my not so smooth segue into last night’s dinner and this post for Crispy Orange Beef & Broccoli.

While perusing my favorite sites for a recipe to incorporate the broccoli that was ‘on sale’ in our fridge aka must be eaten today, I found this recipe on From Away.  Their description was captivating and all but the steak was already in our fridge/pantry.  Bingo, we shall have Crispy Orange Beef & Broccoli.

Crispy Orange Beef & Broccoli

Crispy Orange Beef & Broccoli

From Away
Course Entree
Cuisine Chinese
Servings 2


  • 1 8 oz. Ribeye steak cut into thin strips
  • 1/8 cup sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup fresh squeezed orange juice
  • 1/2 tsp. salt
  • 1 1/2 tsp. soy sauce
  • 1/4 cup cornstarch
  • Canola oil for frying
  • 1 tsp. orange zest
  • 1 Tbl. fresh ginger grated
  • 1 garlic clove minced
  • 4-6 dried chiles
  • Jasmine rice
  • Broccoli florets steamed


  • Combine sugar, vinegar, orange juice, salt, and soy sauce in a small bowl and set aside.
  • Toss thinly sliced beef in cornstarch coating evening.
  • Heat 2 Tbl. of canola oil in wok and fry beef pieces until browned, working in small batches. Remove to paper towels to drain.
  • Add orange zest, ginger, garlic, and chiles back into the pan and stir for a minute until fragrant, then add in the vinegar/soy mixture and bring to a boil. Stir until sauce thickens slightly then add in the beef pieces and toss to coat.
  • Serve over Jasmine rice with steamed broccoli.

Here are some shots of Winter Thyme ‘Wind’ in the making and breaking down.

Winter Thyme (2)
Winter Thyme Wind
Winter Thyme
Winter Thyme


  • Barbara

    This recipe looks really good but for me I am concerned about the sodium as am on a very strick salt restriction . If I left out the soy sauce and the salt do you think it would still taste good ?

    • libby

      Hi Barbara, Definitely leave the salt out. I often wait until the end to add salt and since you’re not a salt fan you’ve probably come accustomed to dishes without much salt. For the soy, you could sub low-sodium soy or even a teaspoon of molasses would be a great add. The dark color is nice and the molasses will go well with the orange.

      If you do give it a try, please let me know how it turned out and how you changed it up.

      Take care,

  • Toast in the Oven (Jody Belleman)

    Hi. Making this tonight! I’m probably going to cook the broccoli in the sauce. Will post pictures tomorrow on my page. Really looking forward to tasting this!

    • libby

      Hi Jody!! Yay. It was delicious. Really beautiful bright flavors. I hope you love it like we do. Looking forward to your pics. Have a great evening. Libby

  • Patty

    This looks like a dish my family will love!! Thanks for sharing! Just out of curiosity do you put all of those spices back in their original containers? Love your page and your blog!

    • libby

      Hi Patty. We loved the flavors in this dish. As far as the spices go, well…let’s just say my daughter insisted on giving it a try, but in the end we had to let them go :) Thanks for visiting and your comments!!

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