Sunday, March 13, 2011

{Spicy} Orange Beef Stir Fry with Fried Rice

I got this recipe combo from my cookbook. It was paired together and labeled "better than chinese take-out dinner". We both really liked this, and I've made it twice already. I added red bell peppers (in additional to original recipe). It has a nice orangey flavor and can be spicy with red pepper flakes. If you don't like spicy, you can just leave that out.

(Adapted from
Servings: 4

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
1 red bell pepper, sliced in strips
1/8- 1/4 cup orange zest
1-2 clove garlic, minced
1/2 teaspoon ground ginger (I like to substitute 1 tsp fresh ginger grated if I have it)
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup orange marmalade (don't leave this out!)
1/2 teaspoon crushed red pepper flakes (use less if you don't like spicy!!)

1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
2. Return all the beef to the wok. Stir in red bell pepper strips, orange zest, garlic, and ginger; stir-fry 1 minute.
3. In a medium bowl, combine cornstarch, broth, soy sauce, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

(Adapted from
Servings: 4

In the cookbook it was paired with "Fried Rice". I love it when side dishes are suggested...leaves me from using my brain too much. I think this was an easy and yummy recipe. I followed direction almost completely.

2 2/3 cups water
1 1/3 cups uncooked white rice
3 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoons vegetable oil, divided
2 tablespoons soy sauce
1 (10 ounce) package frozen green peas, thawed
2 green onions, chopped

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
2. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
3. Place rice in skillet; break up any clumps and toss to coat with oil. Stir in soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.

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