This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to make a pot of rice to serve with it. Sweet, sour, and fiery hot, this Chinese dish beats takeout by a mile.
Orange juice, crushed red pepper, and sesame oil add allure to this saucy Chinese entrée. A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this spicy meal.
Cutting back on the sodium actually helps the fruity and spicy flavors of the dish come through.
Prep time: 10 - 15 minutes | Total time: 25 minutes | Yield: 4 servings
• 2 navel oranges, scrubbed
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1/4 to 1/2 teaspoon red pepper flakes or Aleppo pepper
• 3/4 pound (350 g) beef sirloin or bottom round
• 1 large bunch broccoli
• 2 teaspoons olive or vegetable oil
• 1 bunch scallions, thinly sliced on the diagonal
• 3 - 4 cloves garlic, minced
• 2 tablespoons water
With a vegetable peeler, remove 2 or 3 long strips of zest from one of the oranges. With a very sharp knife, slice the long strips into very thin short strips. Put the orange zest strips in a mixing bowl. Squeeze the juice from both oranges into the bowl. Add soy sauce, ginger, sesame oil, cornstarch and pepper flakes.
With a sharp knife trim any visible fat or gristle from the meat. Slice the meat across the grain into very thin strips. Add the beef strips to the orange marinade and toss coat. Let stand for 10 minutes.
Peel tough exterior from broccoli stalks. Thinly slice the stalks on the diagonal. Cut the crowns into small florets.
In a well-seasoned wok or large heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the beef, reserving the marinade. Stir-fry for 3 minutes, or until browned. Transfer to a plate.
Add the remaining 1 teaspoon olive oil to the wok. Add the broccoli and scallions. Cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is crisp-tender. Add garlic and the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly.
Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
To make slicing easier, put the beef in the freezer for 30 minutes to 1 hour before slicing. Serve with a vegetable like green beans or cucumbers.
Source: Healthy Living Kitchens
© 2012 Alere. All rights reserved. Last reviewed June 2012. Photo courtesy of iStockphoto.