Orange Beef and Vegetable Stir Fry
printed from melskitchencafe.com
1 teaspoon freshly grated orange zest
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon beef bouillon granules (or 1 cube beef bouillon crushed)
12 ounces skirt steak or flank steak
2 teaspoons canola or vegetable oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1-2 cups chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into thin strips
1/4 cup water
In a small bowl, stir together the fresh orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
Thinly slice the beef across the grain. Lightly salt and pepper the beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally. Remove the beef to a plate or bowl.
Add the remaining 1 teaspoon oil to the pan. Add the green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add the chopped broccoli carrots and red pepper. Stir to combine. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes. Stir in the cooked beef. Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice.