ORANGE BEEF STIR-FRY
1 cup long-grain rice
1 large orange, zested and juiced 3 Tbsp. sugar
3 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
¾ tsp. salt
¼ tsp. crushed red pepper, or to taste 1½ lb. beef top sirloin, thinly sliced
¼ cup cornstarch
½ cup vegetable oil 1 large carrot, thinly bias-sliced (1 cup)
2 Tbsp. grated fresh ginger
1½ Tbsp. minced garlic
Chopped green onion
1. Cook rice according to package directions. Whisk together orange juice, sugar, vinegar, soy sauce, salt, and red pepper in a bowl.
2. Pat beef with paper towels, then put in a gallon-size zip-top plastic bag. Add cornstarch; seal and toss to coat.
3. Heat oil in a wok or large skillet over medium-high heat. Working in batches, stir-fry beef and carrot until beef is browned and carrot is crisp-tender,
3 to 4 minutes per batch. Transfer to a paper-towel-lined plate. Drain all but 1 Tbsp. oil from wok.
4. Stir in ginger, garlic, and orange zest; cook until fragrant, about 30 seconds. Add orange juice mixture, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef and carrot, stirring, until coated and heated through. Serve over rice, topped with green onion and, if desired, additional red pepper.
PER 1½-CUP SERVING: 623 CAL; 22g FAT (5g SAT); 45g PRO; 60g CARB; 3g FIBER; 815mg SODIUM; 13g SUGARS