Orange Beef and Pepper Stir-Fry
- 1 navel orange
- 1/4 c. dry sherry
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1 lb. beef eye round steaks
- 3 tsp. canola oil
- 2 red and/or orange peppers
- 1 package precooked whole-grain brown rice
- From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice.
- In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch.
- Add beef and toss to coat; set aside.
- In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot.
- Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently.
- Transfer to medium bowl.
- In same skillet, heat remaining 2 teaspoons oil on high.
- With slotted spoon, transfer half of beef to skillet, reserving orange-juice mixture.
- Cook beef 1 minute, stirring frequently.
- Transfer beef to bowl with peppers.
- Repeat with remaining beef.
- Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling.
- Boil 1 minute.
- Meanwhile, prepare rice as label directs.
- To serve, toss beef and peppers with orange sauce.
- Serve beef and pepper stir-fry over rice.
orange, sherry, soy sauce, cornstarch, beef eye round steaks, canola oil, red andor, brown rice
Taken from www.delish.com/recipefinder/orange-beef-pepper-stir-fry-ghk0208 (may not work)