Prep 20 mins
Cook 20 mins
This recipe comes from Taste of Home/Healthy Cooking. It sounds so-o-o-o good that I'm posting it here so as not to lose it. Let me know what you think when you try it.
- 3 large navel oranges
- 1 bunch green onion
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 3 tablespoons reduced sodium soy sauce
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 1 1⁄2 lbs boneless beef top sirloin steaks, cut into 1/2 inch cubes
- 1 tablespoon canola oil
- 3 cups hot cooked rice
- Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice the white parts; cut green parts into 1 inch lengths for garnish.
- For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside.
- In a large nonstick skillet or wok coated with cooking spray, stir fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with rice.
- Garnish with orange peel and remaining onions.
This was good orange beef! My kids love asian food and this was a hit. I served it with chinese salad from the back of the China Boy Chow Mein Noodles bag and ommitted the chicken. Yummie.