Spicy Asian Beef Stir-Fry with A Hint Of Orange
Used with permission from the new cookbook:
The $10 Gourmet
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Spicy Asian Beef Stir-Fry with A Hint Of Orange. Serves 2
3 Tbsp (45 mL) olive oil
1 lb (500 g) inside round steak strips
2 cloves garlic, chopped
1 green bell pepper, sliced
1 onion, sliced
1/2 cup (125 mL) broccoli florets
1/2 cup (125 mL) cauliflower florets
1/2 tsp (2 mL) orange zest
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) hot red pepper flakes
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) soy sauce
2 Tbsp (30 mL) liquid honey
1 Tbsp (15 mL) dried chives
- Heat 1 Tbsp (15 mL) of the oil in a large sauté pan. Sauté the beef on high heat for 10 minutes. Remove the beef; set aside.
- Wipe out the pan. Stir-fry the garlic, vegetables, zest, herbs, and hot red pepper flakes in the remaining 2 Tbsp (30 mL) oil on high heat for 5 minutes.
- Add the orange juice, soy sauce, honey, and reserved beef. Simmer the mixture for 3–5 minutes.
Add the chives and serve immediately.
Stir-frying is quick and easy and requires a minimum amount of fat so it’s also healthy. To make this stir-fry especially delicious, marinate the beef for one hour before cooking. This one squeaks in just under the $10 limit, but it’s way cheaper than eating out. You can replace the beef with chicken, turkey, pork, or jumbo shrimp and it’s just as tasty.
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