Saturday, August 27, 2011

Orange Beef

Back in the day before kids and before I started cooking a lot, we liked to go to PF Chang's. The food was pretty yummy and we just loved the crispy, honey shrimp and the orange beef! After we got married, I started to cook a lot more. One of the first dishes I made was an orange beef. I think the recipe might have been in a Rachael Ray magazine.

I made it a few times and we fell in love with the home version of this dish! It amazing how the zest and juice of just one orange can permeate the whole dish so well. Half the price and a quarter of the fat and calories of the restaurant version.  I don't think we've been back to PF Chang's since!

Photo courtesy of Scott

Orange Beef
adapted from a Rachael Ray recipe

- Zest of one orange
- 2.5 T olive oil
- 1 T soy sauce
- 1 T vinegar
- 1 lb. skirt steak, thinly sliced
- Peanuts, scallions (optional garnish)
- Assorted stir fry veggies (optional)

1. Place zest, juice, soy sauce olive oil and vinegar in bowl. Stir in beef.
2. Cover and refrigerate for 30 min.
3. Over high heat, cook meat (~2.5 min per side). Set aside meat and reserve any cooking liquid in a small bowl.
4. Wipe skillet clean and prepare ginger fried rice. Use reserved cooking liquid for rice flavoring.
5. Add in your favorite stir fry veggies: mushrooms, onions, peas, red peppers
6. Serve the beef over the rice. Garnish with peanuts and scallions.

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