Thursday, February 21, 2013

Orange Beef Stir Fry

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!

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