This is our final recipe from our summer collaboration with WABeef.org and we are sad that it's come to an end. We thoroughly enjoyed working with the amazing folks at Beef (HI B!) to bring you some easy beefy deliciousness, like this Spicy Orange Beef stirfry. Check the end of this post for the other recipes we've created.
But first...Spicy Orange Beef
I mean, could it be easier? One tip - prep everything first and then cook. The whole thing can be made while the rice is steaming. For real.
SPICY ORANGE BEEF
Makes 4 Servings
2 lbs beef sirloin steak, cut into bite-sized strips
In a large bowl, add the salt, pepper, soy sauce and 1/3 cup cornstarch. Whisk to combine. Add the beef strips and toss to coat. Freeze for 10-15 minutes.
In a hot wok, or large frying pan, add the orange juice, ginger, garlic, chile flakes, szechuan peppers, rice wine vinegar and agave. Whisk to combine and bring to a boil, stirring constantly. Add the 2 tablespoons cornstarch and whisk until thickened. Pour into a bowl and set aside.
With a clean wok or frying pan, add 2 cups vegetable oil and the chilled beef strips. Stirfry until beef is cooked to your liking, stirring constantly. Remove to a plate or bowl.
Add remaining 1 cup vegetable oil and when hot, add the red peppers, red onion, green peppers and white onion. Stirfry until the vegetables begin to soften, about 5 minutes. Add the cooked beef and the orange sauce and toss all to coat.
Serve immediately with steamed rice, a sprinkle of chopped green onions and a few pieces of slivered orange rind.