Citrus Beef with Red Pepper
From Stop and ShopOrange and ginger flavors provide a zest to this colorful entree with contrasting colors and textures.
Ingredients:
2 large oranges, washed
1-1/2 tsp peeled and grated gingerroot
2 Tbsp lite-soy sauce
1 lb steak, cold, cut from bone, trimmed and sliced into 1/8"" strips
1/2 cup orange juice
3/4 tsp cornstarch
2 Tbsp canola oil, divided
2 large red or green peppers, seeded and sliced 1/4"" thick
1-1/2 tsp peeled and grated gingerroot
2 Tbsp lite-soy sauce
1 lb steak, cold, cut from bone, trimmed and sliced into 1/8"" strips
1/2 cup orange juice
3/4 tsp cornstarch
2 Tbsp canola oil, divided
2 large red or green peppers, seeded and sliced 1/4"" thick
Method
Using a zester, zest 1 teaspoon orange peel from one of the oranges. Stir orange zest, gingerroot, soy sauce and sirloin together in a medium bowl. Cover.
With a sharp knife, peel both oranges and slice the fruit into 1/4" circles, then quarter each circle, reserve. In a small bowl, mix the orange juice and cornstarch and reserve.
In a large 12-15" saute pan, heat 1 Tbsp. canola oil. over medium-high heat, saute peppers for 2-3 minutes. Remove to a bowl and reserve.
In the same saute pan, add the remaining 1 tablespoon oil. Saute beef mixture in hot oil very quickly, stirring just until beef loses the pink color. Return the peppers to the skillet.
Add the orange juice mixture; cook and stir until the liquid boils and becomes slightly thick. Add the reserved orange quarters; cook and stir until all ingredients are heated through.
Serve immediately. Round out the meal by serving the entree over fluffy rice and accompany with sauteed green beans and crescent dinner rolls.
