This delicious citrusy dish will put some bright zing on your table on a dark winter’s night.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : January/February 2022
Working over large bowl to collect juice, use small knife to loosen orange segments by sliding blade back and forth on each membrane. Reserve orange segments. Pour juice into measuring cup and add enough orange juice to make 1 cup total.
In small bowl, combine orange juice mixture and zest, tamari, mirin, cornstarch and garlic. Set aside.
In wok or large skillet, heat half of the oil over medium-high heat. Cook steak strips in batches until golden brown on each side, 2 to 3 minutes. Season with salt and pepper. Transfer to plate; set aside.
In wok, heat remaining oil. Cook onion for 2 to 3 minutes. Stir in reserved orange sauce and steak. Cook, stirring, until orange sauce has thickened, about 3 minutes. Gently stir in reserved orange segments. Sprinkle with green onions and sesame seeds.
TEST KITCHEN TIP
To get perfectly thin strips of steak, freeze beef for 30 to 45 minutes before slicing
Nutritional facts Per serving: about
- Calories 335
- Total fat 13 g
- Saturated fat 3 g
- Cholesterol 80 mg
- Sodium 575 mg
- Total carbohydrate 20 g
- Fibre 3 g
- Sugars 11 g
- Protein 34 g
- Iron 2.8 mg