This recipe was originally posted in What’s for Dinner March 2008 by:
kathymac
Spicy Orange Beef with Vegetables
Makes 4 servings.
3/4 pound beef top round, trimmed of all visible fat, cut into thin strips
2 tablespoons cornstarch
2 teaspoons grated orange rind
1/2 cup low-sodium beef broth
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1/4 teaspoon crushed red pepper
4 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
1/4 pound green beans, halved crosswise
1 red bell pepper, seeded and cut into thin strips
1 carrot, cut into matchstick-thin strips
Combine beef, 1 tablespoon of cornstarch, and orange rind in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon cornstarch, broth, orange juice, soy sauce, sugar and crushed pepper in a small bowl; set aside.
Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the oil, then add the beef. Stir-fry until cooked through, 2-3 minutes. Transfer to a plate. Swirl the remaining 2 teaspoons oil, then add the ginger. Stir-fry until fragrant, about 10 seconds. Add the green beans, bell pepper and carrot. Stir-fry until crisp-tender, 2-3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the beef and cook until hot, about 1 minute.
Note: when I cooked the beef at the beginning, I left it slightly pink when I removed it from the pan. Since it is sliced so thin, it will finish cooking very quickly when you put it back in the pan at the end for an additional minute.
