Stir the rice and water together in a medium-size saucepan over medium-high heat. Bring to a boil then cover the pan and reduce the heat to low. Keep the lid on the pan and simmer over low heat for 10 minutes, DO NOT REMOVE THE LID. Turn off the heat, WITHOUT REMOVING THE LID, and let sit for 15 more minutes.
Place the sliced beef in a bowl and sprinkle with the cornstarch. Stir to coat all the beef with the cornstarch then set aside for 10 minutes.
In a bowl make the sauce by mixing together the orange juice, orange zest, garlic, ginger, soy sauce, rice vinegar, sesame oil, and crushed red pepper. Set the sauce aside.
Heat the 2 TBSP peanut oil in a wok over medium-high heat. When the oil is hot lay the beef in a single layer in the wok and let cook for 1 minute.
Flip the beef and cook for 1 minute then stir the beef and cook, stirring occasionally, for about 1 more minute. Transfer the beef to a plate and set aside.
Keep the wok over medium-high heat and add the 1 TBSP peanut oil. Add the onion and bell pepper to the pan and cook, stirring occasionally, about 2 minutes.
Stir the sauce then pour into the wok with the onion and peppers. Cook, stirring often, until sauce thickens, about 10 minutes.
Return the beef to the wok and stir to combine. Cook, while stirring, for 1 more minute.
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