“If you don't have hoisin and plum sauces, use a bottle of Asian stir-fry sauce instead. Everyday with Rachel Ray.”

Ingredients Nutrition


  1. In a large skillet, bring 2 cups salted water to a boil.
  2. Cut the broccoli into 1-inch florets.
  3. Boil until crisp-tender, about 3 minutes.
  4. Drain the broccoli and rinse under cold water. Reserve the skillet.
  5. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce, and 1 tablespoon cornstarch.
  6. Stir in orange peel.
  7. Slice the steak 1/4-inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
  8. In reserved skillet, heat the oil over medium-high heat.
  9. Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes.
  10. Transfer the meat to a paper-towel-lined plate; discard the excess oil.
  11. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes.
  12. Stir in the meat, broccoli, and orange juice. Cook until heated through, about 2 minutes.
  13. Serve with the orange slices and steamed white rice.

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