This Asian-inspired dish is a healthy spin (meaning it isn’t packed full with sodium) on a classic Chinese food meal—and it’s a cinch to make.
So the next time your craving takeout, make this instead.
Nutrition (per serving)
707 calories; 66g protein; 20g carbs; 40g fat
Makes 4 servings
- For the beef:
- 2 cups orange juice
- 2 tsp kosher salt
- 1 2-lb flank steak
- 1 Tbsp Italian seasoning
- 2 Tbsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- For the broccoli:
- 2 heads broccoli
- ¼ cup olive oil, plus a few Tbsp
- Salt and pepper, to taste
- 2 Tbsp orange juice
- 2 Tbsp shallot, finely chopped
- 1 tsp Dijon mustard
How to make it
In a saucepan, cook orange juice until it’s reduced by half. Add kosher salt. Remove from heat and let cool.
Once cool, pour the juice into a large dish or ziplock bag and add steak. Let marinate in the fridge for 1–2 hours.
While steak marinates, prepare dry rub. Mix Italian seasoning, salt, pepper, garlic powder, onion powder, and chili powder in a bowl.
After 1 hour, remove steak from marinade and rub with seasoning mixture. Let steak sit at room temperature for another hour.
When ready to cook, heat grill on high. Rub steak with a little olive oil and spritz with cooking spray before placing it on the hot grill. Cook to desired doneness. Remove steak to a carving board and allow to rest 10 minutes. Slice and serve.
For the broccoli, cut the heads into long florets, keeping most of the stems on.
Bring a large pot of water to a boil. Add salt. Add broccoli to the hot water and cook for 1 minute. Remove florets to a bath of ice water.
Remove broccoli from ice water and dry. Rub each broccoli piece with olive oil and season with salt and pepper.
For the dressing, whisk together orange juice, shallot, mustard, 1/4 cup olive oil, and salt and pepper in a small bowl.
Grill broccoli until charred and tender, then toss with dressing and serve.