Add sesame seeds, orange segments, and ginger-chili sauce to stir-fried beef, and pay delicious homage to the orange's area of origin, Southeast Asia.

This recipe is part of our meal celebrating winter's tastiest fruit .

Servings: Serves 4
  • 1 1/4 pounds flank steak , thinly sliced against the grain
  • 2 tsp. cornstarch
  • 2 tsp. soy sauce
  • Sea salt and freshly ground pepper
  • 1 Tbsp. sesame seeds
  • 1 large orange
  • 1/3 cup julienned orange peel (from about 1 large orange, preferably organic)
  • 1/2 cup fresh orange juice (from about 1 large orange)
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. dry sherry
  • 1 tsp. chili paste
  • 1 Tbsp. Chinese oyster sauce
  • 1 Tbsp. peanut oil
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced fresh ginger
  • 1 clove garlic , minced
  • 1 bunch scallions (white and light green parts only), sliced
  • Cooked rice , for serving
  • Steamed bok choy , for serving
  • Directions
    Place steak strips in a mixing bowl and sprinkle with cornstarch; toss well to coat. Add soy sauce and season with salt and pepper; mix thoroughly. Let marinate at room temperature for 15 minutes.

    Toast sesame seeds in a small pan over medium heat until lightly browned, shaking pan frequently to prevent burning, 3 to 4 minutes. Cool on a plate.

    Remove peel and pith from orange. Cut between membranes and separate segments; halve segments.

    Combine orange peel, orange juice, vinegar, sherry, chili paste, and oyster sauce in a bowl; mix well.

    Heat peanut and sesame oils in a large skillet or wok over medium-high heat. Add beef; stir-fry until lightly browned but pink in the center, 2 to 3 minutes.

    Add ginger, garlic, and scallions, and stir-fry for 20 seconds. Add contents of bowl to pan; cook over high heat, stirring, until sauce boils and thickens slightly, about 3 minutes. Stir in orange segments to heat through.

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