Spicy Orange Beef
2 medium, Navel
Reduced-sodium chicken broth
⅔ cup(s), or water
Low sodium soy sauce
Red pepper flakes
Uncooked lean beef round
16 oz, top, trimmed of all visible fat and cut into 2 x 1⁄8-inch strips
1 pound(s), crowns, cut into small florets
Sweet red pepper(s)
1 medium, seeded and cut into 3⁄4-inch pieces
3 medium, cut into 1-inch pieces
2 Tbsp, fresh, peeled and minced
2 large clove(s), minced
Long grain cooked brown rice
2 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.