Prep 15 mins
Cook 20 mins
A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this fiery entrée. From Cooking Light.
- 1 (3 1/2 ounce) bagboil-in-bag instant brown rice
- 1⁄2 teaspoon salt
- 1 teaspoon bottled minced garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 1 lb boneless sirloin steak, cut into 1/4-inch strips
- 1⁄2 teaspoon grated orange rind
- 1⁄4 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark sesame oil
- 3⁄4 cup green onion
- Cook rice according to package directions, omitting salt and fat.
- Combine rice and salt, tossing well.
- Combine garlic, pepper, and beef, tossing well.
- Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently.
- Serve beef mixture over rice.
I made this last night after I bought the Cooking Light Superfast weeknight magazine! This is a really good dish, I only rate it a 4 because the beef still comes out a little chewy! Next time I'll try and find a more tender cut. Also the directions only have you cooking the meat about a total of 4 minutes, but I cooked mine almost 10 because I still saw some pink after 5 minutes. It has a really good orange flavor and I even added more sesame oil to the liquid mixture, as well as in the pan for frying. I will use more green onions next time too, and possibly add some broccoli!