Spicy Orange Beef and Broccoli Stir-Fry

Source:
http://www.eatingwell.com/recipes/spicy_orange_beef_broccoli_stir_fry.html 

 

I had seen this recipe, but did not have all the ingredients when I decided to try it. I ended up marinating the meat in the orange juice, soy sauce, garlic and ginger, leaving out the rice wine, and using only 3 chilies. The result did not have enough orange flavor or bite, so I do not recommend following my example. The flavors were very good, however, especially on the second day, so I will have to give it another try following the recipe!

Serve with rice.
6 servings, generous 1 cup each Active Time: 30 minutes Total Time: 30 minutes

Ingredients

• 3 oranges
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Chinese rice wine, or dry sherry
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 3 teaspoons peanut oil, or canola oil, divided
• 1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 6-8 small dried red chiles
• 2 pounds broccoli, cut into small florets (6 cups)
• 1/3 cup water
• 1 red bell pepper, seeded and sliced
• 1/2 cup sliced scallion greens

Preparation

1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.

Tips & Notes

• Freezing the beef sirloin for 30 minutes makes it easier to cut into very thin slices.

From EatingWell: January/February 1997, The Essential EatingWell Cookbook (2004)