I loved this! I mean, I’m not big on meat at all but I loved this! That speaks volumes. My kids, oddly, weren’t too happy with the mandarin oranges in with their meat – at least they dint like the parts that remain segments as opposed to breaking into tiny pulp bits. Middle kid didn’t want the sesame seeds in there. Anyway, I will make this again slightly am mending the recipe until it comes out to “Family of Five Perfection” (which is all 5 people love it – it’s a rare occurrence). I didnt make rice because I’m tired of no one eating it but me so I just served it on a plate. It’s not super attractive this way but it was super tasty!
Orange Beef Stir-Fry
3 pounds sirloin steak
1/2 cup tart juice (cranberry or pomegranate)
1/3 cup soy sauce
1/3 cup borwn sugar
1 tablespoon minced garlic
2 teaspoons minced ginger
1/2 of an orange zest
1 teaspoon veggie oil
1 11-oz can mandarin oranges, drained
- Clean steak and cut into narrow strips (across the grain).
- Whisk together juice, soy sauce, brown sugar, garlic, ginger, and orange zest.
- At this point you can either: (a) place meat and sauce in a baggy & freeze for a later time (to use, thaw in fridge and follow on to #4) -or- (b) marinate meat in the sauce in fridge for 4 hours or overnight.
- Heat a wok or large frying/sauce pan over medium-high heat with oil.
- Remove the beef from the marinade and stir-fry until well-browned. This takes about 10 minutes. Keep the marinade.
- When browned, remove from pan, drain off any fat and set aside (preferably kept warm).
- Add marinade to wok, bring to boil, and reduce heat, simmering for 3-5 minutes.
- Add beef back to wok along with oranges. Stir to coat & break up oranges.
- Serve over rice with steamed broccoli for a well-balanced meal. Sprinkle with sesame seeds.