Spicy Orange Beef
- Total Time
Beef (or pork or chicken) for stir-frying is best when very thinly sliced. This is most easily accomplished if the meat is partially frozen first.
orange(s)2 medium, Navel
reduced-sodium chicken broth⅔ cup(s), or water
low sodium soy sauce2 Tbsp
red pepper flakes½ tsp
vegetable oil1 Tbsp
uncooked lean beef round16 oz, top, trimmed of all visible fat and cut into 2 x 1/8-inch strips
uncooked broccoli1 pound(s), crowns, cut into small florets
sweet red pepper(s)1 medium, seeded and cut into 3/4-inch pieces
uncooked scallion(s)3 medium, cut into 1-inch pieces
ginger root2 Tbsp, fresh, peeled and minced
garlic clove(s)2 clove(s), large, minced
cooked brown rice2 cup(s), hot
- With a vegetable peeler, remove enough zest from one of the oranges to make 2 tablespoons very thinly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.
- Combine 1/3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.
- Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.
- Add the broccoli, bell pepper, orange zest strips, and the remaining 1/3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger, and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice. Yields 1 1/2 cups orange beef with 1/2 cup rice per serving.