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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âHere is the fastest stir-fry ever! Fresh ginger is a must for this recipe and really sparks it up.â Our test panel agreed and just raved about the splash of orange flavor. Nancy Bellomo - St. Charles, Missouri Ingredients:
3 large navel oranges |
1 bunch green onions |
3 tablespoons sugar |
2 tablespoons cornstarch |
3 tablespoons reduced-sodium soy sauce |
3 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
1-1/2 pounds beef sirloin steak, cut into 1/2-inch cubes |
1 tablespoon canola oil |
3 cups hot cooked rice |
Directions:
1. Finely grate the peel from two oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice white parts; cut green parts into 1-in. lengths for garnish.
2. For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
3. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining onions. Yield: 6 servings.
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