A tangy and spicy stir-fry dish with thinly sliced beef, orange zest, soy sauce, and chili. Sticky, bold flavor — often served with rice.
Ingredients:
1/4 cup orange juice concentrate 3 tablespoons soy sauce
3 tablespoons water
1 tablespoon cornstarch
1 tablespoon finely grated orange peel
1 teaspoon sugar
5 tablespoons vegetable oil, divided
2 garlic cloves, minced 4 cups broccoli florets
12 green onions cut into 1-inch pieces
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 pound boneless sirloin steak, cut into thin strips
3 medium oranges, peeled and sectioned
hot cooked rice
Directions:
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm. Heat remaining oil in skillet; add beef.
Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice.
