Hoisin-Orange Steak & Broccoli

with White Rice

40 MIN

+$0.99/serving 2 Servings

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with Flank Steaks

From the Test Kitchen

For this takeout-style dish, you'll create a vibrant, delectable sauce featuring hoisin sauce, fresh orange juice, and more to coat tender bites of steak. It's served with white rice and classic side of sautéed broccoli.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
1 Navel Orange
½ cup Long Grain White Rice
8 oz Broccoli
2 Tbsps Hoisin Sauce
1 Tbsp Rice Vinegar
3 Tbsps Sweet Chili Sauce
1 Tbsp Vegetarian Ponzu Sauce

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve the orange(s) crosswise; squeeze the juice into a bowl. Add the hoisin sauce, sweet chili sauce, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); stir to combine. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Place in a bowl and add the ponzu sauce; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

3 Cook the broccoli

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the sauce & serve your dish

To the pan of reserved fond, carefully add the sauce. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked rice and cooked broccoli. Top the steak and rice with the finished sauce. Enjoy!