Name: Orange-Ginger Steak Stir-Fry
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 pounds rib-eye, cut into 1 1/2- to 2-ounce pieces; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons avocado oil; 5 ounces cremini mushrooms, quartered; 1 bunch broccolini, stalks trimmed; 1 small red bell pepper, thinly sliced; 1 small yellow bell pepper, thinly sliced; 2 tablespoons minced ginger; 6 scallions, thinly sliced, whites and greens separated; 4 cloves garlic, minced; 1/3 cup orange juice; 1/3 cup low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon honey; 2 teaspoons cornstarch; 1 teaspoon crushed red pepper flakes; 1 teaspoon sesame oil; Fresh cilantro leaves and sesame seeds, for topping

Directions

For the steak: Heat a large skillet over medium-high heat. Season the steak with the salt and pepper. Add 1 tablespoon of the oil to the skillet. Sear the steak pieces until brown on the surface and medium-rate, about 45 seconds per side. Set aside.
Add the remaining 1 tablespoon oil to the skillet, then add the mushrooms, broccolini and red and yellow bell peppers. Cook until the vegetables soften slightly, a couple of minutes. Add the ginger, scallion whites and garlic and cook until very fragrant, 45 seconds to a minute.
For the sauce: Mix the orange juice, soy sauce, rice wine vinegar, honey, cornstarch, red pepper flakes and sesame oil in a small bowl. Add to the skillet and allow it to boil and thicken, tossing everything together and coating it in the sauce, 1 to 2 minutes. Return the steak to the sauce and stir to coat in the sauce also.
Garnish with cilantro, scallion greens and sesame seeds. Serve by itself or over rice.

Orange-Ginger Steak Stir-Fry

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