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In a small saucepan, cook rice according to package directions. Cool slightly. Transfer to an airtight storage container and refrigerate for up to 3 days. In a small bowl, combine orange zest, orange juice, broth, marmalade, soy sauce, chile-garlic sauce and toasted sesame oil. Whisk in cornstarch. Transfer to an airtight storage container and refrigerate for up to 3 days. Transfer sliced beef to a freezer container; seal and freeze for up to 1 month.
A day before serving, place frozen beef in the refrigerator to thaw.
To serve, coat a large nonstick skillet or wok with cooking spray. Add the beef; stir-fry for 2 to 3 minutes or to desired doneness. Transfer to a bowl. Add vegetable oil to the pan. Add garlic and ginger to hot oil; stir-fry for 30 seconds. Add broccolini; stir-fry for 3 minutes more. Add bell pepper and green onions; stir-fry 2 minutes more.
Return beef to the pan. Stir the cornstarch mixture well and add to the pan. Cook and stir until thickened and bubbly. Add orange sections; cook and stir for 1 minute more.
Place cooked rice in a microwave-safe bowl; cover with vented plastic wrap. Microwave on Medium for 2 1/2 to 3 minutes or until heated through, stirring once.
Divide the rice among four plates; top with the beef mixture and sesame seeds.