Spicy Orange Beef Stir-Fry
Janita Hall-Swadley
ingredients
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 pound flat iron steak, cut in thin strips
- 2 tablespoons sake
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 2 tablespoons reduced-sodium soy sauce
- Freshly squeezed juice of 1 large orange
- 1 teaspoon Shriracha, or to taste
- 3 tablespoons canola oil
- 2 tablespoons minced fresh ginger
- 1 head broccoli, florets only, slightly steamed
- 1 small can water chestnuts, sliced
- 3 scallions, chopped
- 1/2 orange, zested
- 2 tablespoons toasted sesame seeds \
- 2 cups cooked white or brown rice
directions
- 1
In a resealable plastic bag, combine soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
- 2
Whisk together the sake, hoisin, honey, chili sauce, soy sauce, orange juice and shriracha until completely combined.
- 3
In large pan or wok, heat canola oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Make an open space in the center of the wok or pan by pushing beef close to the edge. Add broccoli and water chestnuts to center, and sauté for 1 minute. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter over rice, and garnish with scallions, orange zest and sesame seeds.
- 4
Cal: 630 Unsat fat: 17g Sat fat: 8g Sod: 1013mg Carbs: 51g Chol: 81.8mg
Source: Janita
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