Blood Orange Beef Stir-Fry
- 1 pound skirt steak or flank steak
- 2 blood oranges juices & zest of 1
- 4 tablespoons dark soy sauce divided
- 4 tablespoons dry sherry divided
- 1 1/2 teaspoons cornstarch
- 3 tablespoons sesame oil divided
- 2 scallions chopped
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 tablespoon hoisin sauce
- 1 cup broccoli chopped
- 3 large carrots chopped
- Cut the steak into thin strips. Try to cut on the diagonal against the grain.
- Add the blood orange juice, 2 tablespoons soy sauce, 1 tablespoon of sherry, and cornstarch to a bowl. Whisk together. This will be your marinade.
- Toss the beef strips in the marinade and refrigerate for about 30 minutes.
- When the beef is ready, heat 1 tablespoon of the sesame oil in the wok or skillet at a high temperature.
- Stir fry half the beef pieces until they are browned and caramelized.
- Set the cooked beef aside on a plate, and cook the second half with 1 tablespoon of oil.
- When the beef is done, add the last tablespoon of oil to the skillet, along with the scallions, ginger, and garlic, and cook for about 2 minutes.
- Add the carrots and broccoli and stir fry for about 2 to 3 minutes until crispy done.
- Add the remaining 3 tablespoons sherry, remaining 2 tablespoons soy sauce, blood orange zest, and the hoisin sauce to the same skillet. Cook for about 2 minutes.
- When the vegetables are almost done, add the beef and toss, heating in the skillet for about 1 more minute.
- Serve over rice.