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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I first started out cooking, I did a lot of stir-frying. Although my menu has expanded, I still enjoy cooking and eating stir-fries. Oranges, ginger and pepper flakes give this dish a very distinctive flavor. Ingredients:
1/4 cup thawed orange juice concentrate |
3 tablespoons soy sauce |
3 tablespoons water |
1 tablespoon cornstarch |
1 tablespoon finely grated orange peel |
1 teaspoon sugar |
5 tablespoons vegetable oil, divided |
2 garlic cloves, minced |
4 cups fresh broccoli florets |
12 green onions with tops, cut into 1-inch pieces |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
1 pound beef top sirloin steak, cut into thin strips |
3 medium oranges, sectioned |
hot cooked rice |
Directions:
1. In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saute garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove vegetables and keep warm.
2. Heat remaining oil in skillet; add beef. Stir-fry until no longer pink. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Return vegetables to pan. Add oranges and heat through. Serve over rice. Yield: 6 servings.
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