Beef and Orange Stir-FrySubmitted by: CATMANDO1988
IntroductionDelicious hearty meal served on Boston Lettuce Leaf. Delicious hearty meal served on Boston Lettuce Leaf.
3 Oranges (large)
2 Garlic Cloves, Minced
4 tsp Braggs Liquid Amino (or 2 TBSP Soy Sauce)
1 1/2 pounds Trimmed Boneless Sirloin or Rib-Eye Steak
1 tbsp Cornstarch
1 to 2 tsbp Canola Oil
6 Scallions, green parts only, cut into 1-inch lengths.
Lettuce or Rice, for Serving
Note: cut meat against the grain for a more tender meat.
1. In a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add Braggs Liquid Aminos (or Soy Sauce) and Garlic.
2. With sharp paring knife, peel the remaining 2 oranges. Slice crosswise 1/2 inch thick then halve the slices; push out and discard seeds. Set aside
3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tbsp oil in large nonstick skillet over high heat. Working in batches (adding oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to skillet; add the orange slices and scallions. toss until coated and coated through. Serve hot with rice or serve on Lettuce Leaf. Enjoy!!!
Number of Servings: 5
Recipe submitted by SparkPeople user CMO031.