Ingredients

Let’s Cook!

• 1
  Slice the beef (across the grain) into very thin strips. Optimal length is 2.5” [Tip: freeze the meat for 15 minutes beforehand for easier, thinner slicing]
• 2
  Place the strips in a bowl (or a strainer), add the cornstarch and mix this around to coat. Set aside.
  
• 3
  Grate the orange skin onto a small plate. Cut the orange in half and juice the liquid into a glass measuring cup. Add "half" of the peel to the cup.
  
• 4
  Begin cooking the rice (20 minutes). Prepare the rest of the ingredients. Put the sauce ingredients into a cup with the OJ and mix.
  
• 5
  Add oil to a heated wok (or fry pan) over medium-high heat. Sauté the vegetables (bell pepper / broccoli first) until they’re soft. Transfer to a small bowl and set aside.
  
• 6
  Add a dash of oil to the pan, along with the garlic and ginger. Next add the cup of sauce ingredients. Heat for 3 minutes. Transfer back to the cup and set aside.
  
• 7
  Add more oil to the pan and stir fry the beef until it is lightly browned. For large amounts, stir fry the beef in batches.
  
• 8
  Pour the sauce (and stir-fried vegetables) back into the pan with the beef and heat this through while stirring.
  
• 9
  You can cook down the sauce further to thicken it or leave it slightly thinner as customary. Add green onions and some peel zest.
  
• 10
  Serve over a bed of rice. Top with sesame seeds and Sriracha sauce for added flavor and/or heat.