Orange Beef Stir Fry Recipe
This is the best ever orange beef stir fry I have ever tasted! you have landed in the right place. No other ingredient will make orange beef stir fry taste so awesome than beef. Serve this tasty main dish as often as you like! With easily procurable ingredients this orange beef stir fry recipe is a must try.
Ingredients
4 strips orange zest (colored part of the rind), each 3 inches long and 1/2 inch wide
1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon water
12 ounces flank steak,1/4 inch thick, cut into strips 1/2 inch wide
2 teaspoons peanut oil
1 medium-size carrot, peeled and thinly sliced (1/2cup)
1 large cucumber, peeled, halved lengthwise, seeded, and sliced 1/4 inch thick (8 ounces)
1 clove garlic, minced
1 cup orange juice
1/2 teaspoon each ground coriander and cumin
1/2 teaspoon salt
1/4 teaspoon each ground cinnamon and ginger
2 green onions, including tops, thinly sliced (1/4 cup)
Directions
1 Preheat the oven to 300°F. Place the orange zest on a small cake rack set on a baking sheet and bake for 10 minutes or until dry. Let cool, then mince and set aside.
2 Meanwhile, in a medium-size bowl, stir together the egg white, 1 tablespoon of the cornstarch, and the water. Add the beef to the cornstarch mixture, toss to coat, and marinate in the refrigerator, covered with plastic food wrap, for at least 30 minutes or as long as overnight.
3 Drop the beef into a large saucepan of boiling water and cook for 20 seconds; drain and rinse. In a 12-inch nonstick skillet, heat the oil over moderately high heat until hot but not smoking. Add the carrot, cucumber, garlic, and orange zest and stir-fry for 2 minutes or until the vegetables are slightly softened. Add the beef and stir-fry 2 minutes longer or until lightly browned.
4 In a small bowl, combine the orange juice, remaining 1 teaspoon of cornstarch, the coriander, cumin, salt, cinnamon, and ginger. Add the mixture to the skillet and cook, stirring, for 1 minute or until slightly thickened; stirin the green onions.
2 Meanwhile, in a medium-size bowl, stir together the egg white, 1 tablespoon of the cornstarch, and the water. Add the beef to the cornstarch mixture, toss to coat, and marinate in the refrigerator, covered with plastic food wrap, for at least 30 minutes or as long as overnight.
3 Drop the beef into a large saucepan of boiling water and cook for 20 seconds; drain and rinse. In a 12-inch nonstick skillet, heat the oil over moderately high heat until hot but not smoking. Add the carrot, cucumber, garlic, and orange zest and stir-fry for 2 minutes or until the vegetables are slightly softened. Add the beef and stir-fry 2 minutes longer or until lightly browned.
4 In a small bowl, combine the orange juice, remaining 1 teaspoon of cornstarch, the coriander, cumin, salt, cinnamon, and ginger. Add the mixture to the skillet and cook, stirring, for 1 minute or until slightly thickened; stirin the green onions.
