Beef and Orange Stir Fry
Ingredients
- 3 oranges
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 ½ lbs trimmed boneless sirloin or rib-eye steak, cut into ½ inch-thick strips (slice against the grain, so the meat is tender)
- 1 tbsp cornstarch
- 2 tbsp Alfa One Rice Bran oil
- 6 scallion, green parts only, cut into 1-inch lengths
- Rice for serving
Directions
Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
With a sharp knife, peel the remaining oranges. Slice the oranges crosswise ½ inch thick, then halve the slices; push out and discard any seeds. Set aside.
In a medium bowl, toss the meat with the cornstarch until coated. Heat 2 tbsp of 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.
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.
Makes 4 servings