Prep 25 mins
Cook 10 mins
I got this recipe from a Martha Stewart cookbook with a few modifications. You just throw everything into one skillet. Plus, it is much better for you than take-out orange chicken so go ahead and fatten it up with the steak....go on...
- Into a small bowl, finely grate the zest from 1 orange and squeeze the juice from 2 oranges. Add the garlic, soy sauce, and brown sugar. Peel the remaining 2 oranges. Cut the sections out the oranges so that you get rid of all of the membrane and pith. Set aside. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the bell pepper and onion. Cook until tender, put in the serving platter. Next, in a medium bowl, toss the meat with the cornstarch until coated. Add the remaining 1 tablespoon oil to the large skillet and brown the meat on all sides. 3 to 5 minutes. Transfer to the same plate as the peppers and onions. Finally, pour the orange juice mixture into the skillet, and boil until syrupy, about 1 minute. Add the orange slices then pour over beef and vegetable mixture. Serve hot with white rice.