Blood Orange Beef

• 3/4 + pound Round steak thinly sliced
• 1 Bell pepper (or 2)
• 1 Onion medium to large
• 2 cups Vegetables
• 1 tablespoon Corn starch
• 3 tablespoons Soy sauce
• 2 Serrano peppers small
• 3 cloves Garlic
• 2 Ginger inches
• 3 tablespoons Blood orange juice reduction
• 4 tablespoons Soy sauce
• 2 tablespoons Cream sherry
• 1 tablespoon Hoisin sauce
• 2 teaspoons Corn starch
• 1/2 bunch Cilantro chopped
• 1 tablespoon Sesame oil

1. Prepare beef: thin slices in bowl with cornstarch & soy sauce. Set aside
2. Make sauce: put garlic cloves with peeled & roughly chopped ginger, deseeded pepper into baby ninja or blender. Add all other sauce ingredients and blend until mixed.
3. Prepare vegetables: cut up (brocolli, cauliflower, or green bean etc) into small pieces. If using broccoli stems you can peel them, and then slice. Roughly chop onion & bell pepper together.
4. Cooking: turn wok on high (or large 4 quart sauce pan). Once hot add 2 tablespoons peanut oil. Add beef with juices & cook for a couple minutes. Dump out into bowl with pan juices. Put new oil to pan & cook vegetables until crispy tender (not raw) then add to bowl with meat. Put in more oil & cook onions & bell pepper until done but not mushy. Turn heat down, add back meat, veggies & sauce. Should only take a minute to thicken sauce & glaze everything. Turn off. Wait 1-2 minutes then add chopped cilantro & a tablespoon of sesame oil
5. Serve over rice.

bell pepper, onion, vegetables, starch, soy sauce, serrano peppers, garlic, ginger, orange juice, soy sauce, cream sherry, hoisin sauce, starch, cilantro, sesame oil

Taken from www.epicurious.com/recipes/member/views/blood-orange-beef-5c62510a407f0e48b00e9f63 (may not work)