Stir-Fry Beef with Vegetables
Our favorite beef stir fry recipe! With fresh orange sauce, this stir-fry beef has a healthy, light feel. The taste is quite tasty. It's also easy to make, taking only 30 minutes to prep and 10 minutes to cook. Serve with freshly cooked white rice.
- 1 capicola, sliced into slices
- 1 big carrot, peeled and sliced into matchsticks
- 1.5 cup pea sugar
- 1 finely chopped tiny onion
- 1 1/2 pounds of sirloin, or thinly cut chuck steaks
- 1 1/2 teaspoons vegetable oil
Ingredients for salt water:
- 2 teaspoons brown sugar
- 3 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 tbsp. sesame oil
- four tbsp soy sauce
- 1/2 cup freshly squeezed orange juice (from shredded oranges)
- 3 tablespoons grated orange peel, 1 orange, grated
- Optional sesame seeds or green onions
In a large mixing basin, combine all of the seasoning ingredients and toss thoroughly.
Chop the grains and cut the steak into extremely thin pieces. Mix up the steaks with the marinade. Refrigerate for 30 minutes while preparing the veggies.
Rinse and remove the cover from the peas, then finely cut the onion into cubes, followed by the carrots and pepper.
Over high heat, heat a heavy-bottomed skillet or a decent frying pan. Add 1 1/2 teaspoons of cooking oil to the heated skillet. Add onions right away (while stirring constantly for 1 minute).
Reserve the marinade and drain the meat. Stir frequently for 2-3 minutes after adding the drained meat. (Note: If you scrape the steak all at once, the pan will cool fast; instead, turn the beef to prevent the liquid from escaping.) Add the remaining sauce to the skillet.
Continue cooking over high heat for 2-3 minutes, stirring often, or until the veggies soften and the sauce thickens. Serve on top of a bed of steaming white rice.