Mixon Fruit Farms will be closed for repairs & maintenance Aug 31 - Sept 20
All Store Departments and Tours will be closed. Regular hours will resume Sept 21.
Shipping via Web is still available while store is closed shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Fruit shipping will resume in mid-November
Weddings & Events 941-748-5829 x280 or x268
Orange Beef And Broccoli
1 bunch Broccoli
1 1/4 Cups Beef Broth
3 TBSP Hoisin Sauce
2 TBSP Soy Sauce
2 TBSP Plum Sauce
1/4 Cup Cornstarch
Grated peel of 1 Orange and juice of 1/2 Orange, plus wedges for serving
One 1 3/4 lb. boneless Sirloin Steak
1/4 Cup Vegetable Oil
1 Jalapeno Chile, thinly sliced
1. In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 TBSP cornstarch. Stir in the orange peel.
3. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
4. In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeno and cook, turning, until the meat is barely pink, about two minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring until thickened, about two minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about two minutes. Serve with the orange wedges.
Notes: Serve with Rice.