Asian Beef with Orange
Adapted from Fine Cooking Magazine
1 ½ pound steak tips, or top sirloin, thinly sliced
½ cup, plus 2 tablespoons soy sauce
3 tablespoons sherry or Marsala wine
2 tablespoons packed brown sugar
2 tablespoons corn starch
3 scallions, sliced
4 cloves garlic, minced
1 tablespoon ginger, grated
1 cup chicken stock
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 ½ – 2 cups broccoli florets
1 red pepper, chopped
1 onion, sliced
zest from 1 orange
canola oil to stir fry
- Slice the beef and set aside. Whisk together ½ cup soy sauce, 2 tablespoons sherry, brown sugar, and corn starch, until the corn starch dissolves. Add the beef and set aside
- Combine scallions, garlic, and ginger. Set aside
- In another bowl, combine chicken stock, vinegar, sugar, and remaining 2 tablespoons soy sauce. Set aside
- Remove the beef from the marinade, and set the marinade aside
- Over a medium-high heat, add two teaspoons of oil, and ½ of the beef, browning it on both sides, and remove. Repeat with other half, and remove from pan. Set aside
- Add one teaspoon of oil, and sauté scallion mixture for 10-20 seconds, or until it becomes fragrant but does not get brown or burned
- Add the chicken stock mixture, with remaining marinade. Simmer for two minutes. Add remaining vegetables, and cook to your liking
- Add beef back into the pan, with the orange zest. Heat through, and serve
Makes 4-5 servings