Beef and Orange Stir-Fry
Alright everyone, I stole this one from Martha and it was totally worth it.
Serves 4 - Prep time 25 minutes
Ingredients:
3 oranges
2 garlic cloves ( i used minced)
2 tablespoons soy sauce
1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch thick strips
1 tablespoon cornstarch
1 to 2 tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
white rice for serving ( i used brown-still good)
1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated, heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with rice.
It should look something like this. Martha's presentation was much better ( of course ) but kudos to me for taking a picture! Enjoy!
Serves 4 - Prep time 25 minutes
Ingredients:
3 oranges
2 garlic cloves ( i used minced)
2 tablespoons soy sauce
1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch thick strips
1 tablespoon cornstarch
1 to 2 tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
white rice for serving ( i used brown-still good)
1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated, heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with rice.
It should look something like this. Martha's presentation was much better ( of course ) but kudos to me for taking a picture! Enjoy!
Comments
Love,
Mom
It looks really good!