Beef Stir-Fry (Orange Sauce) with Bell Pepper

Ingredients

• 1.25 lb flank steak, thinly sliced
• 1 tbsp cornstarch
• 1/2 tsp salt
• to taste Black pepper
• 1 tbsp oil
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/3 cup orange juice + 1 tbsp orange zest + 3 tbsp soy sauce + 2 tbsp sugar + 1 tbsp rice vinegar + 1 clove garlic, minced
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Toss beef with cornstarch, salt, and pepper.
2. Stir-fry beef in oil over high heat 2–3 minutes; remove to a plate.
3. In the same pan, add garlic (and ginger) and cook 15 seconds.
4. Stir-fry peppers and onion 4–5 minutes until crisp-tender.
5. Stir-fry peppers and onion 4–5 minutes until crisp-tender.
6. Simmer sauce 2 minutes; thicken with slurry.
7. Return protein to the pan and toss to coat.
8. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.