No Slivers Here

August 12, 2008

Orange Beef Stir-Fry

Filed under: Beef, Main Dish, Vegetables — Tags: , — bettylou79 @ 10:21 am

This recipe reminds me of Orange Beef that I’ve had in a Thai restaurant. I love the orange taste in this dish, as well as the color of the broccoli and the red pepper. This is another meal that my husband try to have after we’ve gone to the gym because it is pretty fast and doesn’t dirty too many dishes. I found this recipe in my standby Everyday Food magazine. Enjoy!

Orange Beef Stir-Fry

Source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1 cup long-grain white rice
  • 1/4 cup freshly squeezed orange juice, (from 1 orange)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon light-brown sugar
  • 1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

Directions

  1. Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
  2. In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
  3. In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
  4. Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.
Advertisements

1 Comment »

  1. I’m a sucker for stir fry and this looks awesome!

    Comment by Joelen — August 12, 2008 @ 9:21 pm


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: