It’s been a long week so far…a very long week. I’ve had plans to cook 2 meals every night – one for our dinner, and one for our lunch the following day. But K has been working super late on a project at work and 1) hasn’t been home anywhere near dinner time, and 2) I’ve been extremely tired this week. However, I finally got around to at least making something for us to take to work for lunch. Starting out in the kitchen at 9 pm, and being done and cleaned up by 9:30…not too shabby, if I do say so myself!
I’ve noticed recently that I make quite a few Asian/Stir fry-type dishes. This is not a bad thing, just not something that I do with intent. I guess we really like them! And they are usually pretty easy to throw together. Always a plus in our house. I have a recipe similar to this one for Orange-Teriyaki Beef with Noodles, but thought I would give this one a try since it was a bit different. I couldn’t really taste the orange-marmalade at all, which was a bit disappointing since that is supposed to be the highlighted flavor…but it was still a tasty stir fry.
Orange-Scented Beef Stir Fry
Modified from: Eating Well
- 1/2 cup reduced-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons orange marmalade
- 1 tablespoon oyster-flavored sauce
- 1 tablespoon rice vinegar
- 1 1/2-2 teaspoons chile-garlic sauce*
- 2 teaspoons canola oil, divided
- 12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
- 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger (I was out of ginger so I used this)
- 1 small orange bell pepper, diced
- 2 cups frozen broccoli florets
- Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add ginger, bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve over rice or fine egg noodles.
*The last time I used chile garlic sauce in a dish it was really spicy, so I only added 1 teaspoon to this. I wish I had used more, but I suggest adding a little bit and tasting to reach your desired level of spiciness! Better safe than sorry!