Southern Cast Iron

Sweet, Sunny Winter Citrus

KITCHEN TIP

Put the steak in the freezer for about 15 minutes before you slice it; cold meat is easier to cut than if it was at room temperature.

ORANGE, BEEF, AND BROCCOLI STIR-FRY

Makes 4 to 6 servings

You’ll love our freshened-up version of this take-out classic.

1 pound sirloin steak, thinly sliced against the grain
4 tablespoons soy sauce, divided
¾ cup fresh orange juice, divided
2 tablespoons garlic-chile sauce, divided
1 tablespoon sugar
2 cloves garlic, minced
4 tablespoons canola oil, divided
4 cups fresh broccoli florets
¼ cup honey
2 teaspoons orange zest
1 tablespoon water
1 tablespoon cornstarch
2 cups navel orange segments
Hot cooked rice, to serve
Garnish: benne or sesame seeds

1. In a large resealable plastic bag, add steak, 2 tablespoons soy sauce, ¼ cup orange juice, 1 tablespoon garlic-chile sauce, sugar, and garlic; seal bag, and shake to combine. Refrigerate for 45 minutes.

In a 12-inch cast-iron skillet, heat

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