Makes: 8 servings
1 1/2 pounds beef skirt steak or flank steak
1 cup orange marmalade
1/4 cup hoisin sauce
3 T teriyaki sauce
2 T soy sauce
1 T minced fresh garlic
12 ounces fresh broccoli florets
ONE If desired, place meat in freezer until partially frozen for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
TWO In a large bowl toss together beef strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
THREE In a medium saucepan cook broccoli in boiling water 5 to 6 minutes until crispy tender; drain and cool.
FOUR Preheat a wok or large nonstick skillet over high heat. Add meat mixture to hot wok. Stir-fry 4 to 6 minutes or to desired doneness. Add cooked broccoli, heat through.
FREEZE AHEAD: Place all ingredient, except broccoli, in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Add broccoli and continue according to Step Three.
Recipe from Super Suppers Cookbook by Judie Byrd.