I love stir-fry, especially in the summer. It’s quick, you can use veggies that are just hanging around your fridge waiting to be used up, and you don’t have to turn on the oven. Wash it down with an ice-cold Pellegrino water garnished with a slice of orange and you’re good to go.
12 oz. beef top round steak
1 teaspoon finely shredded orange peel
½ cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
2 tablespoons cooking oil
4 green onions, bias-sliced into 1-in. pieces
1 clove garlic, minced
1 cup sugar peas, bias sliced into 1-in. pieces
½ of an 8-oz. can sliced water chestnuts, drained
3 cups hot cooked rice
1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce, in a small bowl stir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon granules. Set aside.
2. In a wok or large skillet heat 1 tablespoon of the oil over medium-high heat. Add green onions, garlic and sugar peas; cook and stir in hot oil for 1 minute. Remove green onion mixture from wok using a slotted spoon. Add remaining 1 tablespoon oil to wok or skillet. Add beef to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or to desired doneness. Push beef from center of wok.
3. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice.