Cook from day 1 to day 2
And this citrusy stir-fry sauce is truly in a league of its own.
P—32, F—15, C—66
Soy
- Vegetable oil
- Frying pan
- Pot for rice
- Arrange thinly sliced beef in a single layer in a smoking-hot frying pan: this flash-sears the meat with a rich crust, locking in juices rather than letting it steam.
- Prep ingredients
Rinse rice, season with a pinch of salt, and add 100 ml water per each serving.
Bring to a boil over high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer for 10 minutes.
Cut bell pepper into bite-sized pieces.
Finely chop or grate garlic and ginger; roughly chop cilantro and divide in half.
Squeeze juice from orange.
In a small bowl, whisk cornstarch mix with a couple tablespoons of warm water until smooth.
Stir in orange juice, stir-fry sauce, and minced ginger. Set aside until step 4.
2. Sear bell pepper
Heat a teaspoon of vegetable oil in a frying pan over medium-high heat.
Saute bell pepper for 3 minutes until lightly blistered and golden, then season with a pinch of salt and pepper.
Transfer to a bowl and set aside until step 5.
3. Cook meat
Lightly season beef with salt and pepper.
Get frying pan smoking hot with 1 tablespoon vegetable oil, add meat slices, and fry quickly over high heat for 2 to 3 minutes, tossing occasionally, until nicely browned on all sides.
4. Make sauce
Add minced garlic to the pan and cook for just 1 minute until fragrant.
Reduce heat to medium and carefully pour prepared citrus sauce over beef.
Simmer for 2 to 3 minutes, stirring constantly, until sauce thickens into a glossy glaze.
5. Finish
Return bell pepper to the frying pan with hot sauce and toss to combine.
Fold half of the cilantro into warm rice.
6. Serve
Divide cilantro rice between plates and spoon glazed beef over the top.
Garnish with remaining cilantro and sesame seeds.