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Under 30 Minutes

Under 30 Minutes

Beef and Orange Stir-Fry

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender. Cutting the orange crosswise allows the connective tissues to stay in place, so the slices are less likely to break apart when tossed with the beef. Serve the dish with white rice.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 3 oranges
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
  • 1 tablespoon cornstarch
  • 1 to 2 tablespoons canola oil
  • 6 scallions, green parts only, cut into 1-inch lengths

Directions

  1. Step 1

    Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.

  2. Step 2

    With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.

  3. Step 3

    In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

  4. Step 4

    Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.

Source
Everyday Food, January/February 2004

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Reviews (4)

  • Juliette1001 18 Dec, 2010

    I somewhat agree with EveAllen's comments. Enough with the orange already. Didn't sit well when biting into a sweet piece of orange. But besides the pieces the zest and juice with the beef and all other accompanying ingredients are simply delicious. That zesty flavor was great.

  • smd1227 27 Jan, 2010

    After reading the comments, I decided to add some freshly-grated ginger, a couple of pepper flakes for some heat and some toasted sesame oil. After plating, I sprinkled the top with toasted sesame seeds. I will definitely be making this again.

  • eveallen 24 Oct, 2008

    I also was not please with this dish but because it was too sweet. The orange flavored sauce was okay, but there was too much orange with all the slices! It might have been better if I had left out the slices and added something to balance the sweet sauce. My family managed to eat it with smiles but I will not be making this one again.

  • Kait40 24 Sep, 2008

    I made this dish and something must have gone horribly wrong. It was the most bitter horrible thing I ever tried to eat. Anyone know why? The oranges that I used were the sweetest navel oranges I had seen in a long time. What happened?