Best 20 Orange Broccoli Recipes

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.

CRISPY ORANGE BEEF WITH BROCCOLI

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

BROCCOLI WITH ORANGE SAUCE

Steps:

• Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and zest until blended. Bring to a boil; cook and stir for 2 minutes until thickened., Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.

BROCCOLI ORANGE SALAD

Steps:

• In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.

BROCCOLI MANDARIN ORANGE SALAD

Steps:

• Steam broccoli in covered saucepan for 3 minutes.
• Remove from heat and rinse with cold running water.
• Place in serving bowl and chill, covered.
• In medium-sized bowl combine the remaining ingredients.
• Toss gently.
• Allow to stand at room temperature for 15 to 30 minutes.
• When ready to serve, Pour marinated orange mixture on chilled broccoli and stir gently.
• Season to taste with salt and pepper.
• Serve.

ORANGE BROCCOLI

Steps:

• In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
• Mix until corn starch is dissolved.
• Set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add broccoli.
• Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
• Stir orange juice mixture and pour over broccoli.
• Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.

ORANGE BEEF & BROCCOLI STIR FRY

Steps:

• In bowl, combine juice, broth, soy sauce, sugar, ginger, garlic and red pepper flakes; add beef, cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat 1 tablespoons oil in a large nonstick skillet over medium-high heat; add vegetables; cook, stirring occasionally, until heated through, about 3 minutes; remove from heat and skillet and set aside.
• Add remaining oil (not the sesame oil) to the skillet; heat one minute.
• Remove beef from bowl, letting excess marinade drip off; reserve marinade.
• Add beef to hot skillet (be careful of splattering) and cook, stirring occasionally, just until cooked through, about 3 minutes; remove from heat and set skillet aside while you do the next step.
• Mix the cornstarch with a little of the reserved marinade until smooth, then mix that with the rest of the reserved marinade; stir into skillet.
• Add vegetables and bring to a boil; cook until sauce is thickened and vegetables are hot, about five minutes.
• Remove from heat; stir in sesame oil and reserved orange segments; serve with rice that has been sprinkled with orange zest and sesame seeds.

QUICK BROCCOLI WITH ORANGE SAUCE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.

BABY BROCCOLI WITH ORANGE SAUCE

Steps:

• In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
• Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

ORANGE-SCENTED BROCCOLI AND CAULIFLOWER

Steps:

• Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.

ORANGE BEEF & BROCCOLI

Steps:

• In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
• Add the beef, tossing to coat.
• Let stand for 10 minutes.
• Heat 1 tsp.
• of the oil in a large skillet over medium high heat.
• Add the beef to the skillet; reserve the marinade.
• Cook the beef, stirring, for 3 minutes, or until browned.
• Remove to a plate.
• Add the remainder 1 tsp.
• oil to the skillet.
• Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
• Add 2 tablespoons water.
• Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
• Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
• Boils and thickens slightly.
• Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
• Serve over the rice.

BROCCOLI WITH ORANGE SAUCE

Steps:

• Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.).
• Combine the olive oil, orange juice, and marmalade in a small saucepan.
• Cook over medium heat until mixture starts to bubble slightly.
• Pour the orange sauce over the broccoli and top with chopped walnuts.

ORANGE-SESAME TOFU WITH BROCCOLI

Steps:

• In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
• Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
• In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
• In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
• In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.

BROCCOLI WITH ORANGE SAUCE

Steps:

• Place an inch of water in the bottom of a steamer pot and bring to a boil.
• Place the brocolli in the steamer basket and place over the boiling water; cover and steam until crisp tender, approximately 6 to 8 minutes.
• In a small saucepan, combine the remaining ingredients except the orange slices.
• Bring to a boil, reduce heat, cover and simmer for 1 to 2 minutes or until thickened.
• Drain the broccoli and place in a serving dish, pour sauce over, toss to coat and garnish with orange slices if desired.

ORANGE-GLAZED BROCCOLI

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. , Meanwhile, in a small saucepan, melt butter. Cook onions in butter for 1 minute. In a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange zest; toss broccoli with sauce.

WATERCRESS, BROCCOLI AND ORANGE SALAD

Steps:

• Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
• Place the broccoli and watercress in a salad bowl along with the pieces of orange.
• Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

BROCCOLI IN ORANGE SHALLOT BUTTER

Steps:

• Cook broccoli in boiling salted water until tender but firm (about 5 minutes).
• Drain, run under cold water and pat dry.
• Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons.
• Add butter and orange peel.
• Cook until butter has melted.
• Add broccoli and cook until heated through.
• Add salt and pepper to taste and serve immediately.

BROCCOLI WITH ORANGE BROWNED BUTTER

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small heavy saucepan, cook butter over medium heat for 3-4 minutes or until golden brown. Stir in the orange zest, salt and nutmeg., Drain broccoli. Add to the saucepan and toss to coat.

BROCCOLI, MUSHROOM AND ORANGE SALAD

Steps:

• SALAD Drain and pat dry the raisins and cranberries. Place in a large bowl that has a tight fitting lid. Add the bacon, oranges, broccoli, mushrooms, and onions. Toss gently to combine, cover and refrigerate 3-4 hours. Shake/invert bowl occasionally to redistribute any juices that collect. DRESSING In a small bowl, whisk brown sugar, mustard and orange zest until evenly mixed. Add mayonnaise, orange juice, salt and pepper, and whisk until well blended. Cover and refrigerate until ready to serve. Just prior to serving, drain any accumulated juices from the salad. Add the almonds and toss. Add just enough dressing to thoroughly moisten, tossing gently until well mixed. Transfer to a salad bowl, serve and ENJOY!

ORANGE PORK STIR FRY WITH BROCCOLI IN LIME BUTTER

Steps:

• Heat the oil in a large skillet. Add the pork strips in a single layer and brown on one side and flip over. Cook 5 minutes.
• Meanwhile, in a medium pot bring 3 cups of water to a boil. Add the broccoli florets and cook until crisp-tender. Drain; add the lime zest, butter and salt and toss to combine. Keep warm .
• To pork in skillet, add the green onions and cook for 2 minutes.
• Add the grated carrots and season with the soy sauce and salt if desired. Cook 5 minutes. Add the orange juice and cook for a few minutes to blend the flavors. Serve with steamed rice.