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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups (1 (5 1/4-ounce) bag) uncooked instant rice (such as success) |
3 tablespoons orange juice |
1 tablespoon rice vinegar |
1 teaspoon cornstarch |
1 teaspoon dark sesame oil |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
1 pound flank steak |
1 teaspoon vegetable oil |
1 tablespoon minced peeled fresh ginger |
2 teaspoons grated orange rind |
2 teaspoons bottled minced garlic |
2 tablespoons lemon juice |
2 tablespoons sherry |
1 tablespoon low-sodium soy sauce |
2 cups broccoli florets |
1/2 cup diagonally sliced carrot |
1 (8-ounce) can sliced water chestnuts, drained |
Directions:
1. Cook rice according to package directions, and keep warm.
2. Combine orange juice and next 5 ingredients (orange juice through pepper); set aside.
3. Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until hot. Add ginger, orange rind, and garlic; saute for 3 minutes or until lightly browned. Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli, carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice mixture; stir-fry 2 minutes. Serve over rice.
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