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The orange sauce shines with savoury beef and sweet red capsicums, a great combination of beef and vegetables in a single dish.

Ingredients

• 350 g lean rump steak; trimmed, sliced thinly
• 500 g broccoli; cut into florets
• 3 garlic cloves; crushed
• 2 teaspoons orange zest; freshly grated
• 2 tablespoons reduced-salt soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chilli sauce, or to taste
• 1 tablespoon canola oil
• 1 tablespoon ginger; freshly grated
• 1 medium onion; sliced
• 1 capsicum (red or yellow, sweet pepper); cut into thin slices
• ½ cup orange juice; freshly squeezed
• 1½ teaspoons cornflour
• basmati rice or brown rice, to serve

Methods

1. In a small bowl, whisk together orange juice, soy sauce, oyster sauce, vinegar, chilli sauce and cornflour; set aside.
2. Heat 1 teaspoon of the canola oil in a large non-stick wok or frying pan over high heat
3. Add half of the steak and cook, without stirring or turning, until browned on the underside, about 1 minute
4. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds
5. Transfer to a plate
6. Add another 1 teaspoon canola oil, repeat with the remaining steak and transfer to the plate.
7. Add remaining oil to the frying pan, then add ginger, orange zest and garlic and stir-fry until fragrant, 10 to 20 seconds
8. Add onion and stir-fry for 1 minute
9. Add the broccoli and capsicum and stir-fry for 30 seconds
10. Add ¼ cup water, cover, and cook just until crisp-tender, about 1½ minutes
11. Push vegetables to the outside of the pan. Stir the reserved sauce, pour into the centre of the pan and cook, stirring, until glossy and thickened, about 1 minute
12. Stir vegetables into the sauce, return steak to the wok and turn to coat
13. Serve with rice.