When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
Step 2
With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.
Step 3
In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.
Step 4
Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.
