Tuesday, December 27, 2011

Orange Beef with Cilantro Rice

This recipe looked great so I decided to give it a shot and it came out delicious. Although the recipe called for cooking this dish in a wok, I used a regular non-stick skillet and it worked great. It was super easy and very flavorful. Also, I used flank steak instead of skirt steak and it was wonderful. This is definitely a keeper. Enjoy!

Orange Beef with Cilantro Rice
Recipe by Rachel Ray magazine
Serves 4

Grated peel of 1 orange and juice of 2 oranges
1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
1/2 cups long-grain white rice
1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
1 tablespoon brown sugar
2/3 cup finely chopped cilantro
Salt (I used 1 teaspoon along with 1/2 teaspoon of fresh pepper)

Directions: Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.

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