Photo Gallery
Kosher recipe: Orange Beef Stir-Fry
Published: 02/08/2009 by Chef Mendy
Serves 4 - Prep time: 25 minutes INGREDIENTS 3 oranges 2 cloves garlic, minced 2 tablespoons soy sauce 1 1/2 pounds trimmed rib eye (or any steak that fits your budget), cut into 1/2-inch-thick strips 1 tablespoon cornstarch 1 to 2 tablespoons canola oil 6 scallions, green parts only, cut into 1-inch lengths DIRECTIONS 1) Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce. 2) With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside. 3) In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate. 4) Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot. Total time: 25 minutes Live Eat Be Happy MB
Have no fear, we will not sell your email address.
