John loves chinese food and I love stir fry, so I gave this recipe a try. The sauce had great flavor that didn't overpower the flavors of the veggies and meat.
John's rating: 8
Recipe from: The Farm Girl
1 1/2 tsps freshly grated orange zest
3/4 cup orange juice
1 1/2 Tbsp cornstarch
1 1/2 Tbsp soy sauce
1 1/2 tsp sugar
1 tsp beef bouillon granules (or 1 cube beef bouillon crushed)
1 lb. skirt steak or flank steak (I used flank)
2 tsp canola oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1-2 cups chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into thin strips
1/4 cup water
1. In a small bowl, whisk together the orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
2. Thinly slice the beef across the grain (very important). Lightly salt
and pepper beef slices. Heat 1 teaspoon oil in a large nonstick skillet
over medium heat until rippling and hot. Add the beef in a single
layer. Cook over medium to medium-high heat until just cooked through,
flipping and stirring occasionally, about 2-3 minutes. Remove the beef
to a plate.
3. Add the remaining oil to the pan. Add green onions and garlic. Cook
for one minute, stirring constantly, until fragrant. Add chopped
broccoli, carrots, and red pepper. Add water, cover the skillet, and
cook until the vegetables are tender but still firm, 2-4 minutes. Stir
in the cooked beef. Whisk the sauce to recombine and stir it into the
skillet. Toss the meat and vegetables to coat in the sauce and cook the
mixture at a simmer until hot and the sauce has thickened, 2-3 minutes.
Serve over hot, cooked rice immediately. Enjoy!