Orange Beef Stir-Fry
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ⅓ cup orange juice
- ⅓ cup low-sodium soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp rice vinegar
- ¼ tsp black pepper
- 2 lb flank steak or top sirloin, trimmed (see Note)
- ½ tsp salt
- 2 Tbsp olive oil, divided
- 2 lb bok choy, trimmed and coarsely chopped
- 1½ cups sliced shiitake mushrooms
- 1 red bell pepper, thinly sliced
- 1 Tbsp chopped ginger
- 4 cloves garlic, minced
- 1 serrano chile or jalapeño pepper, seeded and thinly sliced (see Note)
- 4 green onions, chopped
Instructions
- Whisk together juice, soy sauce, cornstarch, vinegar, and black pepper in a small bowl.
- Cut beef diagonally across the grain into thin slices. Sprinkle beef with salt.
- Sauté beef in 1 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat 5 minutes or until beef starts to brown. Remove from skillet.
- Add 1 Tbsp oil, bok choy, mushrooms, and bell pepper to skillet; stir-fry 3 minutes. Remove from skillet.
- Add ginger, garlic, and chile to skillet; stir-fry 30 seconds. Add orange juice mixture, beef, and vegetables. Bring to a boil; reduce heat and simmer until sauce is slightly thickened. Sprinkle with green onions.
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