Szechuan Orange Ginger Beef
An incredibly flavored dish with ginger, soy sauce, garlic, and fresh vegetables.
Foto: RecipeGirl
Ingredients
- 2 whole oranges
- ⅔ cup low sodium chicken broth, (divided)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes
- 1 tablespoon canola oil
- 1 pound beef top round, (trimmed and cut into ⅛ x 2 inch slices)
- ¾ pound green beans, (trimmed and cut into 1½ inch lengths)
- 1 medium yellow bell pepper, (seeded and cut into thin strips)
- 4 stalks green onions, (cut into 2 inch lengths)
- 2 tablespoons peeled, grated fresh ginger
- 2 large garlic cloves, (minced)
- 2 cups hot cooked brown rice
Steps
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Cut thin strips of the rind off one of the oranges with a vegetable peeler. Cut the rind into very thin pieces (about ¼ cup). Squeeze juice from both oranges and set aside.
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In a small bowl, whisk together ⅓ cup of the broth, the orange juice, soy sauce, cornstarch and pepper flakes..
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Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the pan. Add the beef and stir fry until lightly browned, about 4 minutes, then transfer to a plate and cover with foil.
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Add the beans, bell pepper, orange rind, and remaining ⅓ cup of broth to the pan. Cook, covered for 2 to 3 minutes. Uncover and add green onions, ginger and garlic. Stir fry until fragrant, about 30 seconds.
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Re-whisk the orange juice mixture. Return the beef to the pan along with the orange juice mixture. Stir fry until the sauce bubbles and thickens, about 1 minute. Serve over ½ cup rice
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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