szechuan orange-ginger beef

szechuan orange-ginger beef
szechuan orange-ginger beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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