OR­ANGE BEEF STIR-FRY

Allrecipes - - Good 4 You - ar­magazine.com/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

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