1. Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this. 2. First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside. 3. A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper. 4. Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices. 5. Pick out and discard any seeds from the orange slices, then set the oranges aside. 6. This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale. 7. Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch. 8. Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside. 9. Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat. 10. Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch. 11. Transfer browned beef to a plate. 12. Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy. 13. Return beef to skillet along with the orange slices and the green onions. 14. Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot. ---------------------------------------------------------------------------
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