| | Orange Beef with Cashews 1 pound of beef top round, sliced for stir-fry
2 tablespoons of light brown sugar
2 tablespoons plus 1/4 cup of soy sauce
2 tablespoons of bottled chopped garlic
4 cups of broccoli flowerets
2 teaspoons of water
4 scallions, cut into 1 inch lengths
2/3 cup of orange juice
2 tablespoons of cornstarch
2 teaspoons of rice wine vinegar
2 teaspoons of ground ginger
1/2 teaspoon of red pepper flakes
2 tablespoons of peanut oil
1/2 cup of unsalted cashews |
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Combine the beef, brown sugar, 2 tablespoons of soy sauce and garlic in a plastic food storage bag and seal, turn to coat the meat. Let it stand briefly. Meanwhile, place the broccoli and water in a microwave safe dish. Cover tightly with plastic wrap. Microwave at 100% power for 2 minutes. Stir together the scallions, orange juice, the remaining 1/4 cup of soy sauce, the cornstarch, rice wine vinegar, ginger and red pepper flakes into a small bowl. Heat the peanut oil in a wok or large skillet over high heat. Add the slices of beef with marinade, stir fry for 1 to 3 minutes. Add the broccoli, stir fry 1 to 2 minutes or until it is heated through. Add the cashews, cook for 1 minute. Stir in the scallion-orange juice mixture, cook for 2 to 3 minutes or until thickened. Serve immediately with cooked instant brown rice and garnish with thin strips of orange rind, if desired. Makes 4 servings |
