Are you looking to get a dinner on the table quickly, stir-fry is the way to go. Quick, easy and healthy! Take a trip to the salad bar or look for already prepared veggies in the produce aisle to save time. I made this version with broccoli, mushrooms, onions, and red bell peppers, but you can use any variety of veggies you like. Serve on a bed of steamed rice.
- ¾ cup orange juice
- 3 Tbsp. low sodium soy sauce
- 1 tsp. fresh ginger, minced
- 1 clove garlic, minced
- 1/8 tsp. red pepper flakes
- 1 pound boneless beef sirloin steak, cut into thin strips*
- 1 Tbsp. toasted sesame oil
- 5 cups vegetables for stir-fry, cut-up
- 1 tsp. cornstarch
- 1 Tbsp. honey
- 1 tsp. toasted sesame seeds
- Strips of orange zest from 1 orange, optional for garnish
- Mix orange juice, soy sauce, ginger, garlic, and red pepper flakes in a small bowl. Reserve ½ of the marinade. Place beef slices in a resealable plastic bag, add the remaining marinade and turn to coat. Refrigerate at least 15 minutes.
- Heat the oil in a large skillet on high heat. Remove beef from marinade and add beef to the skillet; stir fry 3 minutes or until the beef is cooked through. Remove the beef from the skillet. Add vegetables; stir fry 3-5 minutes or until tender-crisp.
- Mix reserved marinade with the cornstarch and honey until smooth. Stir into the vegetable mixture in skillet. Stirring constantly, bring to a boil on medium heat and boil 1 minute. Add the beef to the skillet and cook until heated through.
- Serve over hot cooked rice and sprinkle with the sesame seeds. If using, top with the orange zest strips.
*To make cutting the beef easier, freeze the steak for 15-20 minutes.