Orange Zested Beef and Broccoli Stirfry

Yields 6 servings

Preparation time 45 minutes

Ingredients

• 3 oranges
• 3 tablespoons Chinese rice wine, or
• 3 tablespoons dry sherry
• 1 tablespoon cornstarch
• 3 teaspoons sesame oil
• ½ teaspoon sugar
• 1 pound lean beef sirloin; sliced
• 2 tablespoons garlic; minced
• 2 tablespoons fresh ginger; minced
• 6-8 small red chilies
• 2 pounds broccoli
• ½ cup water
• 1 red bell pepper
• ½ cup green onion; sliced

Directions

1. With a sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1 inch lengths and set aside. Squeeze juice of from all of the oranges into a small bowl (about 3/4 cup). Add soy sauce, rice wine or sherry, cornstarch and sugar, stir to combine and set aside. Slice the sirloin against the grain into 1/8 inch pieces and set aside. Break the broccoli into small florets and set aside.
2. In a wok or large skillet, heat 1 teaspoon sesame oil over high heat until almost smoking. Add beef and stir fry just until no longer pink on the outside (about a minute). Transfer to a plate lined with paper towels and set aside.
3. Add remaining 2 teaspoons oil to the pan and heat to very hot. Add garlic, ginger, chilies, and orange peel, stir-fry until fragrant about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until water has evaporated and broccoli sizzles about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir reserved orange sauce and pour into pan. Bring to a boil, stirring, cook until sauce has thickened slightly, 1 to 2 minutes. Add green onions and reserved beef and toss to coat with sauce, heat throughout.