CHINESE ORANGE BEEF
SERVES 4
TOTAL TIME: 25 minutes
To make the beef easier to slice, freeze it for 15 minutes. Stir-fries cook quickly, so have everything prepped before you begin cooking. Serve with rice.
|
2 |
teaspoons grated orange zest plus ½ cup juice |
|
¼ |
cup packed dark brown sugar |
|
2 |
tablespoons rice vinegar |
|
2 |
tablespoons soy sauce |
|
2 |
teaspoons Asian chili-garlic sauce |
|
2 |
teaspoons grated fresh ginger |
|
2 |
teaspoons cornstarch |
|
2 |
teaspoons vegetable oil |
|
1 |
(1½-pound) flank steak, trimmed and sliced thin across grain (click here) |
|
2 |
scallions, sliced thin |
1. Whisk orange zest and orange juice, sugar, vinegar, soy sauce, chili-garlic sauce, ginger, and cornstarch together in bowl.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, breaking up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with remaining 1 teaspoon oil and remaining beef; transfer to bowl.
3. Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Sprinkle with scallions and serve.