Szechuan Orange-Ginger Beef
The recipe Szechuan Orange-Ginger Beef can be made in around 33 minutes. One serving contains 385 calories, 33g of protein, and 9g of fat. For $2.01 per serving, you get a main course that serves 4. If you have canolan oil, red pepper flakes, navel oranges, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. A few people made this recipe, and 56 would say it hit the spot. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. If you like this recipe, you might also like recipes such as Orange-Ginger Beef Kabobs, Orange Ginger Beef Stir-fry, and Orange-Ginger Beef Stir-Fry.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 8 minutes
Ingredients:
1 tablespoon canola oil
2 cups hot cooked brown rice
1 tablespoon cornstarch
2 tablespoons peeled, grated fresh ginger
2 large garlic cloves, minced
3/4 pound green beans, trimmed and cut into 1 1/2-inch lengths
4 green onions, cut into 2-inch lengths
2/3 cup reduced-sodium chicken broth, divided
3 tablespoons reduced-sodium soy sauce
2 navel oranges
1/2 teaspoon red pepper flakes
1 pound beef top round, trimmed and cut into 1/8 x 2-inch slices
1 yellow bell pepper, seeded and cut into thin strips
Equipment:
peeler
whisk
bowl
frying pan
wok
aluminum foil
Cooking instruction summary:
1. Cut thin strips of the rind off one of the oranges with a vegetable peeler. Cut the rind into very thin pieces (about 1/4 cup). Squeeze juice from both oranges and set aside.2. In a small bowl, whisk together 1/3 cup of the broth, the orange juice, soy sauce, cornstarch and pepper flakes.3. Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles in the pan. Add the oil and swirl to coat the pan. Add the beef and stir fry until lightly browned, about 4 minutes, then transfer to a plate and cover with foil.4. Add the beans, bell pepper, orange rind, and remaining 1/3 cup of broth to the pan. Cook, covered for 2 to 3 minutes. Uncover and add green onions, ginger and garlic. Stir fry until fragrant- about 30 seconds. Re-whisk the orange juice mixture. Return the beef to the pan along with the orange juice mixture. Stir fry until the sauce bubbles and thickens, about 1 minute. Serve over 1/2 cup rice.
Step by step:
1. Cut thin strips of the rind off one of the oranges with a vegetable peeler.
2. Cut the rind into very thin pieces (about 1/4 cup). Squeeze juice from both oranges and set aside.
3. In a small bowl, whisk together 1/3 cup of the broth, the orange juice, soy sauce, cornstarch and pepper flakes.
4. Heat a wok or large nonstick skillet over medium-high heat until a drop of water sizzles in the pan.
5. Add the oil and swirl to coat the pan.
6. Add the beef and stir fry until lightly browned, about 4 minutes, then transfer to a plate and cover with foil.
7. Add the beans, bell pepper, orange rind, and remaining 1/3 cup of broth to the pan. Cook, covered for 2 to 3 minutes. Uncover and add green onions, ginger and garlic. Stir fry until fragrant- about 30 seconds. Re-whisk the orange juice mixture. Return the beef to the pan along with the orange juice mixture. Stir fry until the sauce bubbles and thickens, about 1 minute.
8. Serve over 1/2 cup rice.
Nutrition Information:
