Beef and Orange Stir-Fry

• 3 oranges
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch-thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• White rice, for serving

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange.
2. Add the garlic and soy sauce.
3. With a sharp paring knife, peel the remaining 2 oranges.
4. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds.
5. Set aside.
6. In a medium bowl, toss the meat with the cornstarch until coated.
7. Heat 1 tablespoon oil in a large nonstick skillet over high heat.
8. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.
9. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute.
10. Return the beef to the skillet; add the orange slices and scallions.
11. Toss until coated and heated through.
12. Serve hot, with white rice.

oranges, garlic, soy sauce, boneless sirloin, cornstarch, canola oil, scallions, white rice

Taken from www.epicurious.com/recipes/food/views/beef-and-orange-stir-fry-383286 (may not work)