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
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
- 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.
- 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.
- 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.
- 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.
- 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.