szechuan orange-ginger beef
- 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
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