The Start! Orange Beef Stir-Fry

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We are very excited to finally start our cooking blog.  David is my husband and the real star of this production.  I benefit from his love of cooking daily and now so can you!

Opposites seem to always attract in the most delightful ways.  In elementary science class you learn that positive charged protons and negative charged electrons jump from clouds through the air to create the spectacular lightning during storms.  What does an electrical storm have to do with cooking you ask?  It is really quite simple.  Pairing opposite sweet and savory flavors in a meal can create the same shock and surprise to your senses.      

Orange Beef Stir-fry is a perfect example of how to balance sweet with savory.  This is one of those dishes that will make you want to try to get as many elements and flavors in every bite, resulting in one full fork!    

David will take over from here:

You will need to cut your steak into 1/2" strips against the grain.  DO NOT go with the grain or you will have a chewy mess.  Next peel your orange and cut into sections.  We like to add the zest whenever using oranges, limes and lemons.  It adds intense flavor to the dish.  Throw 1 cup of soy sauce, 1T minced ginger, 1 garlic clove minced, 1T of rice wine vinegar, orange zest and orange into a large zip lock bag or air tight container ( We added red pepper flakes to add some heat ).  Let this marinate in the fridge for six to eight hours for best results.  If you are in a rush, like we always are, one hour will do. 

 

Now let’s get the rice started.  For this particular recipe we used sushi rice (short grain). Begin with 1 cup of rice and rinse until the water runs clear.  Combine the rice and 1 ¼ cups of water to a two or four quart pot.  Cover and bring water to a boil.  Immediately turn to simmer after and keep covered.  Set your timer for 20 minutes and get ready for the real cooking.

Note: Jasmine, brown and basmati rice will work just as well. We have used red quinoa for a healthier alternative too.  It adds a nutty taste to the meal.

Another quick tip!  A friend taught me a secret when cooking rice and it has never failed me.  First, wash your rice until the water runs clear. Next add however much rice you are cooking and begin to add water.  Here’s the trick: Using your index finger, touch the top of the rice. You want your water level to hit your first knuckle. Set your timer to 20 minutes and you can sit back and drink a brew!

Now you’ll begin the main dish.  Cut the broccoli bunch into 1-1.5” pieces along with the green onions.  Have your ginger minced and ready for action.  Grab your favorite 12” skillet and turn your burner to medium-high.  Add 1T of grape seed oil (or EVOO), 1T of minced ginger, and 1 minced garlic clove.  Sauté these ingredients for 30 seconds and then add the broccoli and half of the green onions. Stir often until they begin to soften.  This could take about 4-5 minutes.  While this is cooking pull the steak from the fridge. (You can do this while you are prepping the rice, but some people are funny about leaving meat out).  Place the steak in pan with the veggies and reserve marinade including the oranges.  Cook the steak for 2-3 minutes and then add the rest of the marinade to pan.  Cook for 2-3 minutes longer until steak is cooked medium rare.  Pull off heat and prep you bowls or plates. 

At this time your rice should be perfect.  Add a scoop to your plate or bowl and top with the orange beef.  Then garnish with the remaining green onions.  We added black sesame seeds to ours for a little crunch.  Try to grab a little bit of everything on each forkful and enjoy the sweet, salty, Asian heaven in your mouth.  A few drops of Srirachi sauce is killer too!

Index :

t – Teaspoon

T – Tablesoon

S&P – Salt and Pepper

EVOO – Extra Virgin Olive Oil

C - Cup