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tulawdog

szechuan orange-ginger beef

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Ingredients

  • 2 navel oranges
  • 2/3 cup reduced-sodium chicken broth, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon canola oil
  • 1 pound beef top round, trimmed and cut into 1/8 x 2-inch slices
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch lengths
  • 1 yellow bell pepper, seeded and cut into thin strips
  • 4 green onions, cut into 2-inch lengths
  • 2 tablespoons peeled, grated fresh ginger
  • 2 large garlic cloves, minced
  • 2 cups hot cooked brown rice

Details

Preparation

Step 1

1. Cut thin strips of the rind off one of the oranges with a vegetable peeler. Cut the rind into very thin pieces (about 1/4 cup). Squeeze juice from both oranges and set aside.

2. In a small bowl, whisk together 1/3 cup of the broth, the orange juice, soy sauce, cornstarch and pepper flakes.

3. Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the pan. Add the beef and stir fry until lightly browned, about 4 minutes, then transfer to a plate and cover with foil.

4. Add the beans, bell pepper, orange rind, and remaining 1/3 cup of broth to the pan. Cook, covered for 2 to 3 minutes. Uncover and add green onions, ginger and garlic. Stir fry until fragrant- about 30 seconds. Re-whisk the orange juice mixture. Return the beef to the pan along with the orange juice mixture. Stir fry until the sauce bubbles and thickens, about 1 minute. Serve over 1/2 cup rice

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