orange beef for one

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While this recipe is not quite as nice as orange peel beef, it is a delicious quick and easy meal for one that has some of the citrus elements of that dish.
Servings:
1
Preparation Time:
15 minutes
Tools
  • cutting board & knife
  • small bowl
  • liquid measuring cup
  • measuring spoons
  • zester or micro-plane grater
  • juicer
  • small saucier or skillet
  • slotted spoon

Ingredients

  • 2 oz. tip steak strip, cut across grain into thin slices
  • 1/2 small onion, cut into slices
  • 1/2 small carrot, cut on bias into slices
  • 1/2 celery rib, cut on bias into slices
  • 1/2" grated ginger
  • 1 minced clove of garlic
  • 1 T. sliced blanched almonds
  • minced zest of one orange
  • 1/4 c. fresh squeezed orange juice
  • 2 t. light oil (like canola or sunflower)
  • 2 t. rice wine
  • 1 t. fish sauce
  • 1 t.soy sauce
  • 1 t. brown sugar
  • 1/2 t. kosher salt
  • 1/4 t. fresh ground black pepper
  • 1/4 t. red pepper flakes
Cooking Instructions
  • Cut up the meat and vegetables. The meat pieces should be no more than twice the size of the vegetable pieces.
  • Place the pan over medium heat then zest and juice the orange and prepare the ginger and garlic.
  • Add the oil to the pan until it starts to shimmer then add the onions and a pinch of the salt. Let the onions sit until you see a bit of colour start to show on them.
  • Add the carrots to the onions, another pinch of salt, stir and let sit for half as long as the onions just sat.
  • Add the celery and half of the garlic and ginger, stir and let these cook until you start to smell the garlic.
  • Stir in 1/3 of the black and red pepper then empty everything into the small bowl. Place the pan back on the heat.
  • Spread the meat across the bottom of the pan. Let it cook on this side until almost all of the red disappears from the smallest piece.
  • Stir in the rest of the ginger and garlic and half of the remaining black and red pepper and cook until you start to smell the garlic.
  • Remove the meat to the small bowl - on top of the cooked onions, carrots, and celery. Place the pan back on the heat.
  • Deglaze the pan with the orange juice - scraping up all the bits with the spoon. Reduce the orange juice by about half.
  • Stir in the rice wine and let this boil for one minute, then stir in the rest of the remaining ingredients.
  • Cook this down, stirring occasionally, until it starts to thicken. Then stir in all of the cooked ingredients and any juices from the bowl.
  • Stir until everything is coated with the orange sauce. Turn off the heat and serve over rice.