This savory Orange Beef Stir-fry is always a hit at my house. Taking only about 15 minutes from start to finish it's perfect for busy nights. By the time your rice is ready...so is dinner.
*In the past I've added frozen broccoli florets to this recipe with the beef & onion and it's delicious too.
2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 pound beef flank steak, cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 small onion, cut into thin slices
1 tablespoon sesame oil
2 cups hot cooked long grain rice
Buttered green beans, optional, but perfect with this
In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry sliced onion & beef* mixture in hot oil for 4 minutes or until meat is no longer pink and the onions have softened. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rice & green beans.
Serves 4.
