Adapted from recipe by Sara Dickerman
1/2 cup fresh orange juice
5 teaspoons (or more) soy sauce
1 teaspoon grated peeled ginger plus 2 1/2-inch piece peeled ginger, julienned
4 tablespoons vegetable or olive oil, divided
1 bunch of broccoli (about 1 1/2 pounds), cut into small florets
1/4 teaspoon sugar
1/2lb Sandwich Steak
Freshly ground black pepper
1 large shallot (2 1/2-3 ounces), chopped
2 garlic cloves, minced
3 ounces shiitake or other mushrooms, stems removed, caps quartered
Steamed white or brown rice
- Pat steak dry and cut into 2″ pieces.
Stir orange juice, soy sauce, and 1 tsp. grated ginger in a medium bowl. Add steak and set aside.
Heat 2 Tbsp. oil in a large slope-sided skillet or a wok over high heat. Place a large plate or platter on work surface near skillet. Stir julienned ginger into oil; add broccoli and cook, tossing to coat, for 1 minute. Stir in 1 tsp. salt and sugar; add 1/4 cup water and cover. Steam, lifting cover and stirring once, until broccoli is bright green and crisp-tender, 2–3 minutes. Transfer broccoli mixture to plate and set aside.
Wipe out skillet, then heat 1 Tbsp. oil in skillet over medium-high heat. Add meat (reserve remaining marinade mixture) and cook, 1 minute on each side, until no longer pink. Transfer to a plate and set aside.
Meanwhile, wipe out skillet, then heat remaining 1 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring often, for 1 minute. Add mushrooms and a pinch of salt; cook, stirring occasionally, for 1–2 minutes. Add reserved broccoli and orange juice mixture; increase heat to high and cook, stirring occasionally, until pan is almost dry, about 1 minute. Add steak and remove from heat.
Season with additional soy sauce, if desired, and serve hot with rice.