The steam-saute method used here for cooking the vegetables lets you minimize oil and scorching when stir-frying, while still cooking the vegetables to tender-crisp. Serve stir-fry with rice noodles or whole wheat pasta.
1 tbsp (15 mL) canola oil
1 lb (500 g) Sirloin Grilling Steak, sliced into thin strips
4 cups (1 L) stir-fry vegetables
Dried chili pepper flakes (optional)
1 tsp (5 mL) grated orange rind
¼ cup (50 mL) orange juice
2 tbsp (30 mL) EACH sodium reduced soy sauce and rice vinegar
1 tbsp (15 mL) EACH minced gingerroot, liquid honey and cornstarch
2 cloves garlic, minced
1 tsp (5 mL) EACH sesame oil and Asian chili sauce.
- Sauce: Whisk together orange rind, orange juice, soy sauce, vinegar, gingerroot, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.
- Heat canola oil in large skillet or wok over high heat. Stir-fry beef for 3 to 4 minutes or until brown; transfer to a bowl. Add vegetables and tbsp (45 mL) water to pan and bring to boil; reduce heat, cover and cook for 4 minutes or until tender-crisp.
- Return beef and any juices to pan. Stir in reserved sauce mixture and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with chili pepper flakes (if using).
Makes: 5 servings.
Warm Orange Beef Salad: Prepare sauce as above, reducing cornstarch to 2 tsp (10 mL). Omit stir-fry vegetables; substitute 1 cup (250 mL) sliced mushrooms and ½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion. Cook meat, vegetables and sauce as directed, reducing water to 1 ½ tbsp (22 mL) and cooking vegetables 1 to 2 minutes until just hot and wilted. Spoon over individual servings of baby lettuce.