Here we are in our third month with the 3 cities + 3 kitchens cooking adventure! I have loved collaborating with the girls, talking through what we want to make and then each of us making the dish. In a small way it makes the miles between us not seem so far. Although I wish we could be enjoying these dishes around one table, this “sharing” of meals will have to do for now. The recipe posted today is a really quick and easy one. It received thumbs up from my man, which is always a good sign. Here is what the girls had to say.- Shannon
Another winner! Stir fry is the perfect weeknight meal - quick and flavorful. You only need to prep a few minutes before you're tossing the ingredients into a pan. I thoroughly enjoyed the excuse to bust out the festive wok. I had access to some tricolored carrots, which brightened up dish. The use of the fresh orange made this really special and bright. The sauce could work with almost any protein if you don't fancy beef. I may try chicken or shrimp next time.-Lauren
I love stir fry for dinner! So looking through our cookbook, I was excited to see a few variations. They are so easy to prepare and make good leftovers for lunch the next day. I’ve made this recipe twice so far, my boyfriend and I both really enjoy the orange tangy flavor of the beef with all the crispy veggies! I already have plans to make it again.-Hannah
Spicy Orange Beef Stir-Fry with Snow Peas and Carrots
- 8 oz. beef sirloin, thinly sliced into 3 inch strips
- 2 Tbsp soy sauce
- Freshly ground black pepper
- Zest and juice of 1 orange
- 1 tbsp. dry white wine
- 1 Tbsp. hoisin sauce
- 1 Tbsp. sugar
- 1 tsp. cornstarch
- 1 tsp. toasted sesame oil
- 1 tsp. chili garlic sauce
- 2 Tbsp. vegetable oil
- 1 Tbsp peeled and minced fresh ginger
- 1 garlic clove, minced
- 2 carrots, peeled and thinly sliced
- 2 green onions, white and tender green parts, thinly sliced
- 2 cups snow peas
- Steamed rice for serving
- 2 Tbsp. minced fresh cilantro
In a medium bowl, toss the sliced meat with 1 Tbsp. of the soy sauce and a few grinds of black pepper. Set aside at room temperature.
In a small bowl, combine the orange zest and juice, wine, hoisin sauce, cornstarch, sesame oil, chili garlic sauce, and remaining 1 Tbsp. soy sauce and mix well to make a stir-fry sauce. Set aside.
Heat a 12 inch skillet over medium-high heat and add 1 Tbsp. of the vegetable oil. When the oil shimmers, add the meat and stir-fry it until it’s almost cooked through, about 2 minutes. Transfer the meat to a plate. Add the remaining 1 Tbsp. vegetable oil, the ginger, and garlic to the hot pan and stir until fragrant, about 30 seconds. Add the carrots, green onions, and snow peas and continue to cook, tossing vegetable around in the pan, until they’re crisp-tender, about 2 minutes longer. The meat juices will cook onto the bottom of the pan, so if it threatens to burn, reduce the heat.
Return the meat to the pan and pour in the stir-fry sauce, tossing the veggies and the meat for another minute or so and scraping up the browned bits from the pan bottom. The sauce will thicken as it heats up. Taste and season with more soy sauce or chili garlic sauce if you want the dish saltier or spicier.
Mound the cooked rice onto two warmed plates and top it with the meat and vegetables. Sprinkle with the cilantro and serve hot.
Recipe from One Pan, Two Plates- Carla Snyder