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Total Time
21mins
Prep 15 mins
Cook 6 mins

Ingredients Nutrition

Directions

  1. Combine the beef, 1 tbsp.
  2. of the cornstarch and the orange rind in a bowl, toss thoroughly and set aside.
  3. Combine the soy sauce and remaining cornstarch and stir until the cornstarch is dissolved.
  4. Add the chicken broth, orange juice, sugar and red pepper flakes and set aside.
  5. Heat the oil in a large nonstick skillet over medium high heat.
  6. Add the beef and cook, stirring, 1 minute.
  7. Add the ginger and green beans and cook, stirring, 2 to 3 minutes, or until the beans are crisp-tender.
  8. Stir the reserved sauce and pour it into the skillet.
  9. Bring it to a boil and cook 1 to 2 minutes, until the sauce is thick and glossy.
Most Helpful

5 5

No fresh green beans at this time of year so I used the traditional broccoli. Also used orange juice concentrate for more umph!! Also added more pepper flakes. Served over rice this was a terrific dinner. I liked the orange flavour. Thanks again Dancer^.

3 5

This was pretty good, but I thought it missed some umpff. First, I used flank steak because I find round steak too tough. I think it could use a tad more red pepper flake. I would also like too punch up the orange flavor, I wonder if you could do a marinade with an extra combo of the soy sauce, chicken broth, orange juice , sugar and pepper flake, marinate for an hour or so?