1. With a small knife carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. 2. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). 3. Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside. 4. Heat 1 teaspoon oil in a wok or large skillet until almost smoking. Add beef and stir-fry just until no longer pink on the outside (1 min). 5. Transfer meat to a plate lined with paper towels. 6. Add the remaining oil and heat to very hot. 7. Add garlic, ginger, chiles and the reserved orange zest; stir-fry about 30 seconds. 8. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles (3 min). 9. Add bell pepper for 1 minute more. Then reduce heat to low. 10. Add the reserved orange sauce, bring to a boil until the sauce has thickened a bit. 11. Add scallion greens and the reserved beef. Tossing to heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
