Orange Ginger Beef Stir Fry
Orange Ginger Beef Stir Fry with Citrus Scented Rice
Ingredients
5 tbsp.
low-sodium gluten-free tamari, divided
3 tbsp.
sugar, divided
2 tbsp.
cornstarch, divided
½ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
Kowalski's Certified Akaushi Top Sirloin Steak, sliced into strips ¼" wide x 4-6" long
½ cup
Kowalski's Signature Freshly Squeezed Orange Juice
- freshly grated zest of 1 orange, plus more for garnish
2 tbsp.
water, cold
2 tsp.
rice vinegar
1 tsp.
ground ginger
1 tsp.
ginger purée or paste
2 tbsp.
canola oil
2
red bell peppers, sliced into ¼" strips
1
small yellow onion, sliced ¼" thick, then crosswise into half-moon shapes
2 cloves
garlic, finely minced
- prepared basmati rice or Citrus Scented Rice, warm, for serving
4
green onions, thinly sliced, for garnish
- orange slices or wedges, for garnish
Directions
- In a medium mixing bowl, whisk together 1 tbsp. tamari, ½ tsp. sugar, 1 ½ tsp. cornstarch, salt and pepper. Add beef; toss to coat. Set bowl aside for 15 min.
- In a small mixing bowl, whisk together remaining tamari, sugar and cornstarch with orange juice, zest, water, vinegar, ground ginger and ginger purée; set sauce aside.
- In a large skillet, heat oil over high heat. Add beef; cook and stir until beef is well browned but not quite cooked through (about 3 min.). Remove beef from skillet with a slotted spoon; set aside.
- Reduce heat to medium-high. Add bell peppers and yellow onion to the skillet; cook and stir until vegetables are tender but still somewhat crisp (about 4 min.). Add garlic; cook and stir for 1 min.
- Reduce heat to medium-low. Rewhisk sauce; add to skillet with reserved beef. Cook and stir until beef and vegetables are evenly coated and sauce is nicely thickened (about 2 min.).
- Serve mixture on top of warm rice; garnish with green onions, zest and orange slices.
Tasty Tip:
- It's easier to cut the steak into thin strips if you place it in the freezer for 10 min. before slicing.
