Orange-Ginger Steak Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 780
- Total Fat
- 54
- Saturated Fat
- 21
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 50
- Cholesterol
- 154
- Sodium
- 1313
- Total: 20 min
- Active: 20 min
Ingredients
Steak:
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
Sauce:
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.