How to Segment an Orange
Twitter
Facebook
YouTubeOrange Beef Stir-Fry
- 1 cup long-grain white rice
- 3 navel oranges
- 1/4 cup dry sherry
- 2 tablespoons hoisin sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 pound Certified Angus Beef® flank steak or boneless sirloin steak, sliced diagonally across the grain into ¼-inch-thick slices, then each slice cut crosswise in half
- 3 garlic cloves, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons less-sodium soy sauce
- 2 tablespoons Schnucks canola oil, divided
- 2 medium carrots, sliced diagonally (about 2/3 cup)
- 1 broccoli crown, cut into 1-inch pieces (about 3-1/2 cups)
- 1 piece fresh ginger (about 2 inches), peeled and finely grated (about 2 tablespoons)
- 1 red bell pepper, thinly sliced
- Prepare rice as label directs. Meanwhile, from 1 to 2 oranges, with vegetable peeler, remove peel, being careful to remove just the orange part of peel. Slice peel into very thin strips to make 1/4 cup. Cut off any remaining peel and pith from oranges. Holding 1 orange at a time over small bowl covered with a fine-mesh strainer to catch segments, with paring knife, cut on either side of membranes to release each segment. Squeeze leftover membranes to release any excess juice.
- Into juice, stir in sherry, hoisin sauce and red pepper flakes. In medium bowl, combine steak, garlic, cornstarch and soy sauce.
- In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, broccoli, ginger, bell pepper and sliced orange peel; cook 4 to 5 minutes or until vegetables are tender-crisp, stirring frequently. Transfer to large bowl.
- In same skillet, in two batches, heat remaining 1 tablespoon oil, 1-1/2 teaspoons at a time, over medium-high heat; add half of beef and cook 2 minutes, stirring constantly, or until lightly browned. Transfer to bowl with vegetable mixture. Stir juice mixture, then pour into skillet. Return vegetable mixture and beef with any juices in bowl to skillet; stir in orange segments and heat through.
Each serving: about 507 calories, 17 g total fat (5 g saturated), 46 mg cholesterol, 531 mg sodium, 59 g carbohydrate, 5 g fiber, 25 g protein
