From Stop and Shop
Orange and ginger flavours provide a zest to this colourful entree with contrasting colours and textures.
2 large oranges, washed
1-1/2 tsp peeled and grated gingerroot
2 Tbsp light-soy sauce
1 lb steak, cold, cut from bone, trimmed and sliced into 1/8″ strips
1/2 cup orange juice
3/4 tsp cornstarch
2 tbsp canola oil, divided
2 large red or green peppers, seeded and sliced 1/4″ thick
Using a zester, zest 1 teaspoon orange peel from one of the oranges. Stir orange zest, gingerroot, soy sauce and sirloin together in a medium bowl. Cover.
With a sharp knife, peel both oranges and slice the fruit into 1/4″ circles, then quarter each circle, reserve. In a small bowl, mix the orange juice and cornstarch and reserve.
In a large 12-15″ sauté pan, heat 1 Tbsp. canola oil over medium-high heat, sauté peppers for 2-3 minutes. Remove to a bowl and reserve.
In the same sauté pan, add the remaining 1 tablespoon oil. Sauté beef mixture in hot oil very quickly, stirring just until beef loses the pink colour. Return the peppers to the skillet.
Add the orange juice mixture; cook and stir until the liquid boils and becomes slightly thick. Add the reserved orange quarters; cook and stir until all ingredients are heated through.
Serve immediately. Round out the meal by serving the entree over fluffy rice and accompany with sautéed green beans and crescent dinner rolls.