1 large egg white
1/2 cup chicken broth
1/4 cup Asian orange sauce or citrus stir-fry sauce
2 Tbsp reduced-salt soy sauce
1 1/2 tsp garlic paste
3 Tbsp canola oil
6 small whole dried chilies or 1/2 tsp crushed red pepper flakes
1 naval orange
1 lb beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)
(16 oz) bag of broccoli florets
1/2 cup shredded carrots
1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve
2. In a medium bowl, whisk 1 Tbps of the orange juice, 2 Tbsp of the cornstarch, and egg white until blended; add beef strips; toss to coat.
3. Cook broccoli in microwave with 2 Tbsp water n a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.
4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.
5. Drain beef; heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat. Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown. Remove to a plate.
6. Add the remaining 1 Tbsp oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce. serve over cooked rice.
