A quick take on the classic Chinese restaurant dish — add steamed rice and veggies for a complete meal. If you like your beef hot and spicy, substitute crushed red pepper for the black pepper.
Cal/Serv:
255
Yields:
4
Total Time:
0
hours
22
mins
2
boneless beef top loin steaks
2
medium oranges
1
tbsp.
dark brown sugar
4
tbsp.
soy sauce
1 1/4
tsp.
cornstarch
- Heat nonstick 12-inch skillet over medium-high heat until hot. Sprinkle steaks with 1/4 teaspoon salt. Add steaks to skillet and cook 4 minutes; turn steaks over and cook 4 to 5 minutes longer for medium-rare or until of desired doneness.
- Meanwhile, from oranges, remove 6 strips of peel (3″ by 1″ each) and squeeze 1/2 cup juice. Stir brown sugar, soy sauce, cornstarch, and 1/4 cup cold water into orange juice until blended.
- Transfer cooked steaks to platter and keep warm. Reduce heat to medium; add orange peel and 1/4 teaspoon coarsely ground black pepper to skillet and cook 1 minute, stirring. Add orange-juice mixture to skillet and heat to boiling; boil 1 minute.
- To serve, cut each steak crosswise in half; pour sauce over steaks. Makes 4 main-dish servings.
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