Spicy Orange Beef

As a new mom, I'm perfecting the art of speed-shopping. Whether the squirt is with me or I'm alone, I find myself with a ten minute window to dash into the supermarket, gather all the items, and get checked out at the register. Most often this occurs on my way home from work, and I have to hurry in order to relieve my husband of baby-duty before he leaves for work. It was on one such mad dash that I accidentally picked up blood oranges instead of navel. The result became a stunning garnish to this spicy orange beef.

This is a great weeknight meal. Once the ingredients are prepped, it comes together very quickly. It is very similar to the orange chicken recipe, minus the deep frying. I was afraid that the orange marmalade would make the sauce too cloying, but the other ingredients toned down the sweetness.


Spicy Orange Beef
Adapted from allrecipes.com

4 Tbs vegetable oil
1 lb round or sirloin beef, thinly sliced (I used cubed beef, which worked fine)
Peel of 1 orange, cut into slivers
1 clove garlic, minced
1 tsp fresh ginger, minced
2 Tbs cornstarch
1 c beef broth
¼ c soy sauce
¼ c sherry
½ c orange marmalade
1 tsp crushed red pepper flakes

2 oranges, peeled and sectioned (use peel from one orange for above amount)
3 scallions, light green and green parts sliced

In a wok or large skillet, heat 2 Tbs of oil over medium-high heat. Add beef strips, and stir fry until browned, about 4 minutes. Remove beef from pan and drain on paper towels.

Heat remaining oil in the pan. Add in orange peel, garlic, and ginger. Stir fry for 1 minute.

In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper flakes. Pour into the pan. Stir constantly until sauce has thickened. Add beef back to the pan and stir to coat. Remove from heat, garnish with oranges and scallions, and serve.