Sunday, May 15, 2016

Orange Beef and Veggie Stir Fry

I've mentioned before we're not big beef eaters here.  But a couple of times a year I just get a craving.  I usually want either the traditional Swiss steak or an Asian stir fry.  I was scrolling through one of my favorite food blogs the other day when I ran across this recipe and just happened to have everything on hand (except the beef), and it just so happened to coincide with my semiannual beef-craving-day.

I made the baked brown rice (also found on her website) to serve the stir fry over.  Perfect one-plate dinner.


1 tsp freshly-grated orange zest
1/2 cup orange juice
1 Tbsp cornstarch
1 Tbsp soy sauce
1 tsp sugar
1 tsp beef bouillon granules (or 1 cube beef bouillon, crushed)
12 oz skirt or flank steak (I used Round Top Round Steak because it was about $4/lb cheaper)
2 tsp vegetable or canola oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1-2 cups chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into strips or diced
1/4 cup water

In a small bowl, stir together the orange zest and juice, cornstarch, soy sauce, sugar, and beef bouillon.  Set aside.

Thinly slice the beef across the grain.  Lightly S&P the beef slices.  Heat 1 tsp oil in a large nonstick skillet over medium heat until rippling and hot.  Add the beef in a single layer.  Cook over medium-high heat until just cooked through, flipping and stirring occasionally.  Remove the beef to a plate or bowl.

Add the remaining 1 teaspoon oil to the pan.  Add the green onions and garlic.  Cook for one minute, stirring constantly until fragrant.  Add the chopped broccoli, carrots, and red peppers.  Stir to combine.  Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes.  Stir in the cooked beef.

Whisk the sauce to recombine and stir it into the skillet.  Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes.  Serve over hot, cooked rice.

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