Made this last night - delish!
Orange Beef Stir Fry (adapted from CuisineAtHome.com), 4 Servings
* 1/4 cup orange juice
* 1/4 cup low-salt beef broth
* 2 T. orange marmalade
* 2 T. low-sodium soy sauce
* 1 T. molasses
* 1 T. rice vinegar
* 1 tsp. sesame oil
* 1 T. cornstarch
* 12 oz. flank steak, sliced very thinly
For the Stir Fry
* 2 T. canola oil, divided
* 2 T. minced fresh gingerroot
* 1 T. minced garlic
* 1/2 tsp. red pepper flakes
* 8 oz. broccolini, trimmed*
* 1 cup sliced red onion
* 2 cups sliced shiitake and button mushrooms**
* 2 cups sliced red bell pepper
* 1 cup fresh or canned mandarin orange segments
* 2 cups packed fresh spinach leaves
In a large bowl whisk all marinade ingredients, up to the flank steak, together. Cut the flank steak across the grain as thinly as possible. Add the beef to the marinade and toss to coat completely with marinade.
Coat wok or large skillet with non-stick spray. Heat 1 T. oil in pan over medium-high heat. When oil shimmers, add half the beef to the wok; stir-fry until brown, 1 to 2 minutes. Transfer to a plate and repeat with remaining beef, reserving marinade. Transfer the beef to the plate.
Add remaining 1 T. oil to skillet. Add ginger, garlic and red pepper flakes to skillet; stir-fry 30 seconds. Add broccolini and onion; stir-fry 3 minutes. Add mushrooms and peppers; stir-fry 2 minutes.
Return beef to wok with marinade; heat until marinade thickens and boil. Add oranges; stir-fry 1 minutes. Divide spinach among four plates; top with stir-fry.
*If you can’t find broccolini you can substitute sugar snap peas or snow pea pods.
**The original recipe called for 3 cups shiitake mushrooms but that could be incredibly expensive.
Orange Beef Stir Fry (adapted from CuisineAtHome.com), 4 Servings
* 1/4 cup orange juice
* 1/4 cup low-salt beef broth
* 2 T. orange marmalade
* 2 T. low-sodium soy sauce
* 1 T. molasses
* 1 T. rice vinegar
* 1 tsp. sesame oil
* 1 T. cornstarch
* 12 oz. flank steak, sliced very thinly
For the Stir Fry
* 2 T. canola oil, divided
* 2 T. minced fresh gingerroot
* 1 T. minced garlic
* 1/2 tsp. red pepper flakes
* 8 oz. broccolini, trimmed*
* 1 cup sliced red onion
* 2 cups sliced shiitake and button mushrooms**
* 2 cups sliced red bell pepper
* 1 cup fresh or canned mandarin orange segments
* 2 cups packed fresh spinach leaves
In a large bowl whisk all marinade ingredients, up to the flank steak, together. Cut the flank steak across the grain as thinly as possible. Add the beef to the marinade and toss to coat completely with marinade.
Coat wok or large skillet with non-stick spray. Heat 1 T. oil in pan over medium-high heat. When oil shimmers, add half the beef to the wok; stir-fry until brown, 1 to 2 minutes. Transfer to a plate and repeat with remaining beef, reserving marinade. Transfer the beef to the plate.
Add remaining 1 T. oil to skillet. Add ginger, garlic and red pepper flakes to skillet; stir-fry 30 seconds. Add broccolini and onion; stir-fry 3 minutes. Add mushrooms and peppers; stir-fry 2 minutes.
Return beef to wok with marinade; heat until marinade thickens and boil. Add oranges; stir-fry 1 minutes. Divide spinach among four plates; top with stir-fry.
*If you can’t find broccolini you can substitute sugar snap peas or snow pea pods.
**The original recipe called for 3 cups shiitake mushrooms but that could be incredibly expensive.