Beef and Orange Stir Fry

Servings: six

Ingredients

6 oranges
3 cloves of garlic, minced
6 tablespoons soy sauce
1 inch long fresh ginger, peeled and thinly sliced
1 tablespoon hoisin sauce
1 ½  lbs steak (flank, rib-eye…), cut into strips
1 tablespoon cornstarch
1 tablespoon sesame oil
6 green onions, sliced and rinsed
1 tablespoon sesame seeds
1½ cups basmati rice
1 teaspoon turmeric

Directions

In a small bowl, add zest and juice of 2 oranges.  To the bowl, add garlic, soy, ginger and hoisin.  Set aside.  Section remaining oranges and add to marinade.

In a medium saucepan, bring 2¼ cups water, rice and 1 teaspoon of turmeric to a boil.  Cover with a lid, reduce heat to low and simmer for 12-15 minutes.  Fluff rice with a fork and set aside until ready to use.

In a separate bowl, toss beef with the cornstarch.

Heat a large skillet with lid over medium-high heat.  Add sesame seeds and cook for 2-3 minutes, stirring continuously.  Remove sesame seeds from heat and set aside.  Return skillet to stove and heat sesame oil over high heat.  Add beef, and brown on all sides.  Do this step in several batches so as not to overcrowd the skillet.  Transfer beef to a plate.

Reduce heat to medium and pour the soy-orange juice mixture into the pan.   Simmer until slightly thickened, about 5 minutes.  Return the beef to the skillet, add the orange slices, cover and simmer for 5 minutes.  To plate, place rice in a large shallow dish, top with beef and oranges,  Sprinkle with green onions and toasted sesame seeds.