It’s a super simple one and one of my favourites. Flank steak (also known as bavette steak) is just so good when it comes to cooking up a quick stir fry. The piece I picked up had a nice little ripple of fat. All it needs once sliced thinly is a quick flash in the pan so this really can be a meal in minutes.
I lovely touch of natural sweetness from the honey, the sauce is just perfectly syrupy and delightfully zingy thanks to the fresh orange juice. I love adding broccoli and mangetout or sugar snaps for crunch but you can use whatever veg you fancy really. If you want to incorporate root vegetables I’d suggest either cutting them in fine pieces like I did with the carrot using a julienne peeler, or giving them a little steam separately to soften them up a little.
Peanuts or cashews for a final crunch are pretty much necessity, it just takes a simple stir fry to a whole new level. I promise.
Beef, Broccoli, and Orange Stir FryPrint Recipe
- +For the Sauce+
- 2 tbsp dark soy sauce
- ½ tsp ground ginger
- 60g Boyne Valley Honey
- 125ml fresh orange juice
- 2 teaspoons cornstarch
- 1 tbsp water
- +Everything Else+
- 1 tbsp sesame oil
- 2 cloves of garlic minced
- 1 small chili finely chopped
- 600g bavette/flank or sirloin steak cut into thin strips
- 2 large handfuls of long stem broccoli
- 1 handful mangetout or sugar snaps
- 2 medium carrots julienned; you can do this using a julienne peeler*
- Skinned roast peanuts, spring onions and rice of choice to serve
Whisk together the soy sauce, ginger, honey, and orange juice in a pot.
Bring to the boil and then reduce to a simmer.
Mix together the starch and water. Add to the sauce and whisk for 2 -3 minutes until thickened. Set to one side.
Add sesame oil to a pan over a high heat. Add the garlic and chili and cook for 2 -3 minutes.
Add the steak and cook for 3 -4 minutes; I just flip it once which is my preferred method with steak.
Remove the steak from the pan and place on a plate.
Add the veggies to the pan and cook for 3 -5 minutes.
Return the steak to the pan along with the sauce. Heat through for just 2 -3 minutes tossing well to coat.
Serve stir fry with rice of choice, spring onions and peanuts, or cashews, over the top.
*Alternatively thinly slice or create ribbons using a regular vegetable peeler