Spicy Orange Beef Stir-Fry

Spicy Orange Beef

(Serves 4) 

The orange zest flavor with chili spices up this dish. The dark sauce is rich and satisfying.  

 

¾ lb beef, top round, fat trimmed (grass-fed is best!)

3   Tbs organic cornstarch

1   tsp orange zest

2   Tbs expeller pressed light oil

2   cloves fresh garlic, minced

¼ lb string beans, halved (2 cups)

1   red bell pepper, seeded and cut into strips

2   carrots, cut into matchsticks

1   Tbs fresh ginger, peeled and cut into matchsticks 

Sauce:

1   Tbs organic cornstarch, divided

1   tsp grated orange zest

1   tsp low-sodium beef broth

¼ cup orange juice

2   Tbs soy sauce

1   Tbs cane sugar

1  tsp chili-garlic sauce or ¼ tsp crushed red pepper flakes 

  1. Slice beef into thin strips ¼-inch wide. Combine 2 Tbs of cornstarch and 1 tsp of the orange zest.  Dredge (dip) beef slices into cornstarch mixture and place on a plate.  Set aside for the moment.  
  2. Preheat oil in a large frying pan (or wok) over medium-high heat. Oil is hot enough when a bit of flour begins to immediately sizzle when placed in oil.  Add beef and stir-fry quickly just to take the red color out. Overcooking the beef will toughen it. Remove beef and set aside.  Cover to keep warm.
  3. To the same pan, add additional oil if necessary, and garlic, string beans, red bell pepper, carrots, and ginger. Sauté for 2-3 minutes on medium heat. Remove and add to beef. 
  4. In a small bowl, combine 1 Tbs cornstarch, orange zest, broth, orange juice, soy sauce, cane sugar, and chili-garlic sauce.  Stir sauce mixture thoroughly before adding it to frying pan.  Stir constantly until mixture thickens and no lumps are present, about 2-3 minutes.  Add beef and vegetables back into frying pan, heat to serve. Serve over brown rice. 
  5. Serving Suggestion: Add more vegetables such as snow peas or summer squash if you like. You can also substitute chicken or tofu for the beef. 

 

Bites of Insight: Organic cornstarch is made from non-GMO corn (genetically modified) which I prefer. Arrowroot starch comes from the root of the arrowroot plant. It is invaluable in cooking when you wish to have a clear, thickened sauce, like a fruit sauce. Unlike cornstarch, arrowroot starch will stay clear during cooking. When substituting arrowroot for cornstarch, use 2 tsp arrowroot for 1 Tbs of cornstarch.

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