Orange juice, crushed red pepper, and sesame oil add allure to this saucy Chinese entrée. A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this spicy meal.
1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions
How to Make It
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.
Combine garlic, pepper, and beef, tossing well.
Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Ok, so we did make this recipe a little less light but it ended up being delicious. We sliced the meat and then dipped it in a little cornmeal. Added the meat to a little oil in the wok and pan fried it until done. We doubled the sauce and increased the amount of OJ by about 25%. We also added a Tbsp of sugar to the sauce. We added a handful of snap peas and broccoli and served with rice. Delicious and darn near close to the carry-out from the place down the street.
In Texas, we like highly seasoned food. I thought this was bland. I added 1/4 tsp. more salt, 1/4 tsp more red pepper and 1/4 tsp. more orange rind. It helped. Next time, I will add 1/4 cup sugar free orange marmalade to give it more balance, some more red pepper (or other source of heat) and a slight bit more salt. If you like highly seasoned food, the changes will really make a difference.
Very Tasty.I added fresh sweet red pepper and mushrooms.My steak was seasoned with Montreal steak seasoning so I omitted the garlic.I used beef broth too.The orange flavor really came through.I would let everyone add their own hot peppers next time.It was too spicy hot for me,but m family loved it hot.More liquid in sauce next time. Will definetly make it again.Was great on brown rice!
Blech. This was a complete disappointment. It needed some sugar or something to give it sweetness to complement the orange flavor. I have made many CL recipes and this one is not a keeper. I followed the instructions exactly and served it with white rice, instead of boil-in-bag brown rice, and steamed fresh broccoli. I will not make this again.
Good recipe! I love the spicy-sweet flavor. I added some peppers I had in the fridge to boost the veggie count. I felt the sauce was too thick; it was more like a gravy. Next time I make it I'll cut down the cornstarch to 1 teaspoon and see how that works, and let the rice soak up the sauce. I'll definitely make it again!
Tasty, but not spectacular. Easy to throw together quickly. I used baby leeks instead of green onions (grocery store was out) and it worked well. If I made it again, I would use my preferred white rice and double the sauce.
This was a fairly easy recipe, however, I would cut the beef as thin as possible next time. My picky son had seconds and so did my husband...it was only enough for the three of us. I added a medium carrot cut on the diagonal and a little extra peppers and 3 cloves of garlic instead of bottled. Wonderful and will make again tomorrow!
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