Citrus-Beef Stir-Fry with Carrots
- Total Time
Serve this stir-fry atop brown rice for a quick Chinese dinner.
uncooked lean and trimmed beef strip sirloin1 pound(s), cut into thin strips
low sodium soy sauce¼ cup(s), divided
fresh orange juice½ cup(s)
unpacked light brown sugar3 Tbsp
apple cider vinegar1 Tbsp
orange zest1 Tbsp
crushed red pepper flakes½ tsp
sesame oil2 tsp
uncooked carrot(s)2 cup(s), matchstick-cut
uncooked onion(s)1 medium, cut into 8 wedges and separated
- Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.
- Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk.
- Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm.
- Reduce heat to medium-high; add carrot and onion. Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened. Yield: 4 servings (serving size: 1 cup).