Thursday, June 9, 2011

Orange Beef

This is from my friend Kelly's "Cooking with the Guys" blog. Kelly is an amazing cook, a long time forum friend who I really want to meet in person some day!

1 large bunch broccoli
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger

Remove florets from stems of broccoli and cut into bite size pieces.  Trim, peel and thinly slice stems.

Grate 1 tsp. orange zest from 1 orange, then squeeze 3/4 c. juice (from about 2 oranges)* into measuring cup.  Whisk in cornstarch, pepper flakes, orange zest and 2 T soy sauce.  Remove peel and pith from remaining oranges and cut into chunks.

Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil).  Toss beef with remaining 1 T soy sauce in large bowl.  Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer).  Remove from pan; keep warm.

Add broccoli and water to wok.  Cover and cook 1 minute.  Uncover, add bell pepper and stir-fry 1 minute.  Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute.  Stir in beef and cook until heated thoroughly through.  Spoon mixture onto platter and top with orange segments.  (I tossed the orange pieces in the last minute of cooking.)

YIELD:  6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP

*I added water to my fresh OJ to measure 3/4 c.
**I served this with brown rice.  It was delicious!  You'll need to adjust the WW points accordingly for the rice.

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