Orange Beef Stir Fry, it’s one of my favorite ways to combine beef and vegetables. The secret to really tender beef is to marinate it in Dr.Pepper. This recipe needs at least 30 minutes for marinating before cooking. An hour would be even better.
1 1/2 pounds beef top sirloin, thinly sliced
1 can of Dr. Pepper
1/3 cup rice wine vinegar
1/4 cup tablespoons orange juice
2 Tablespoons orange marmalade
1 tablespoon soy sauce
1 cup rice
2 cups water
3 Tablespoons oil for stir frying
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger or
1 teaspoon ground ginger
1 1/2 tablespoons minced garlic
2 cups broccoli florets
1/2 cup of sliced red onions
2 carrots, sliced green onions for garnish
Slice beef into strips. Place in a bowl and pour Dr. Pepper over it. Cover and let marinate at least 30 minutes. Remove the sirloin strips and dry between paper towels. In a small bowl, mix together the rice wine vinegar, orange juice, orange marmalade, and soy sauce. Set aside.
Bring water to boil in a medium saucepan for the rice. Add rice, turn to low and cover. Cook for 18-20 minutes (taste to see if rice is tender), remove from heat and uncover.
Heat oil in a wok or pan over medium-high heat. Toss beef in cornstarch to coat, then fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon. Add broccoli, carrots, onions, orange zest, ginger and garlic to the remaining oil, and cook COVERED, for about 5 minutes. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, stirring to coat.
Serve immediately over steamed rice, and garnish with green onions.