Spicy Orange Beef
Better and faster than take-out!
Ingredients
Sauce
- 2 oranges zest of one orange and juice of both
- ⅓ cup brown sugar
- 3 T. rice wine vinegar
- 3 T. soy sauce
- 2 T. shaoxing wine or dry sherry
- 1½ T. dark sesame oil
- ½ t. red pepper flakes, or to taste
- 2 T. cornstarch
Spicy Orange Beef
- 2 T. neutral oil or coconut oil
- 1 lb. sirloin steak, sliced very thinly against the grain
- 1 cup vegetables of your choice: snow peas or french-cut green beans red bell pepper, diced or in strips broccoli florets shredded carrots shredded cabbage water chestnuts . . . or a combo
- 3 cloves garlic, minced
- 2 scallions, sliced
- 1 T. grated ginger or 1 t. powdered ginger
- ½ t. ground black pepper
- Steamed white or jasmine rice for serving
Instructions
- Whisk together the sauce ingredients and set aside.
- Heat oil in a wok or skillet over medium high heat. You'll work in batches, and only add enough beef to the skillet that you can lay the pieces flat in one layer. Very quickly cook the beef, a minute per side. Immediately remove each batch to a bowl and set aside.
- Without cleaning the pan add the vegetables and stir for a couple of minutes. Add the garlic and ginger, stir only until the garlic is fragrant. Add the sauce to the pan and turn the heat to low. Add the black pepper and scallions. Return the beef to the pan, simmer just long enough to heat the beef through and allow the sauce to thicken slightly.
- Serve over rice.