Orange Beef and Broccoli Stir Fry

We saw this recipe on an episode of Everyday Food a couple of weeks ago and knew we had to try it. It was just as good as it looked on the show, even with my modifications. And that picture just doesn't do it justice.

Orange Beef and Broccoli Stir Fry:
Serves 4

1/4 cup freshly squeezed orange juice, (from 1 orange)

1 tablespoon rice vinegar

1 tablespoon soy sauce (we use Tamari)

1 tablespoon Sucanat

1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick

1 tablespoon cornstarch

Coarse salt and ground pepper

1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)

2 tablespoons olive oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

In a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and Sucanat; set aside.
In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate.
Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes.
Serve over brown rice rice.

While the recipe as is was really good, here are a few changes I might make:

I think an onion sliced thick would be just as good as the bell pepper and would certainly be more budget friendly.
The whole time I was eating it, mushrooms were on my mind. I've decided some halved mushrooms would be really good.
I might increase the sauce a little bit next time...it was enough for the meat and veggies, but I'd like a little extra to soak into my brown rice.
I think I'd add a little heat...maybe a pinch of red pepper flakes.
It would be fairly easy to keep the sauce recipe and change out the meat and vegetables. Chicken or pork, zucchini, cauliflower, carrots...I think the options are fairly limitless!

This recipe is shared at the following blogs:

Design's By Gollum's Foodie Fridays

Life as Mom's: Ultimate Recipe Swap

The Grocery Cart Challenge's Recipe Swap

Go find something new to enjoy!