Beef and Orange Stir Fry

Up next in our recipes from Everyday Food:  Great Food Fast, we made Beef and Orange Stir Fry. The recipe is in the book and available online. You've read my rants for my love of Chinese food and Orange Beef is one of my favorites- especially from Fuji.  So of course this dish sounded quite appealing to the two of us.

Martha Stewart's turned out much prettier than mine did...

This recipe was very simple to make and required a minimal amount of ingredients.  The original recipe does call for boneless sirloin or rib eye and we used flank steak. We decided to use flank steak because when making Mongolian beef the recipe calls for sirloin or flank steak and it is much, much better with flank steak.  Aside from switching the cut of beef, we followed the recipe exactly.

Ingredients:
-3 oranges
-2 cloves of garlic
-2 Tbl. soy sauce
-1 to 1.5 lbs of flank steak
-1 Tbl. cornstarch
-2 Tbl. canola oil
-a few scallions

For the sauce:  Juice one orange and add the garlic and soy sauce.  We were both surprised this recipe didn't call for any ginger, which is probably something we'll add next time.

For the meat:  Slice the meat thin.  Then, heat the oil.  Coat the flank steak in corn starch and cook a few minutes on each side until browned.  Then pour the sauce in.

For the remaining oranges:  You don't want to peel the other oranges.  You are going to cut them in sections and remove the pith.  Once the steak is cooked and the sauce is added toss in the scallions and the oranges.

I am sure this would be great over rice, but I haven't wanted anything to do with rice since I've been pregnant.  We ate this with couscous.

As I mentioned, next time I think we'd add ginger to the sauce.  This was a quick and flavorful meal to make during the week.

On another note, I bought these today...

My first thought when I heard about them was Red Velvet Oreo Truffles! Mmm! I cannot wait to give those a try!