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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âWith its citrusy splash of fresh orange flavor, this dish has become a tasty, Chinese New Year tradition at our house!â notes Marguerite Shaeffer in Sewell, New Jersey. âOur son David frequently fixed this quick recipe when it was his turn to cook as a college student,â she adds. TASTY TIP: To turn up the heat and create a spicier Orange Beef Stir-Fry, try substituting Asian chili paste for hoisin sauce. Brown rice is also a delicious option with this meal, says Marguerite Shaeffer. Ingredients:
2 tablespoons cornstarch, divided |
2 teaspoons plus 2 tablespoons sugar, divided |
4 tablespoons reduced-sodium soy sauce, divided |
1 egg white |
1 beef flank steak (1 pound), cut into thin slices |
1/4 cup water |
1/4 cup thawed orange juice concentrate |
1 tablespoon ketchup |
1 teaspoon grated orange peel |
1/2 teaspoon hoisin sauce |
1 tablespoon canola oil |
2 cups hot cooked long grain rice |
Directions:
1. In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
2. In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
3. In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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