Thursday, June 12, 2008

Beef and Orange Stir-Fry

I made this last night, and it was pretty good. I really liked the actual orange chunks in there instead of just the hint of orange flavor. It tasted kind of fresh and summery even though it was a beef dish. Enjoy.

Beef and Orange Stir-Fry

3 oranges
2 garlic cloves, minced
1 1/2 lbs. 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

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. (I didn't understand any of this, so I just tried to cut nice chunks like in the picture.)

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 shite rice.

Tip: When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

Serves 4

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