SESAME ORANGE BEEF BOWL
RECIPE TYPE
Salad, Beef
SERVES
6
Ingredients
1 1/2lb Longo’s Certified Angus Beef Sirloin Tip Steak Fast-Fry (about 2 pkgs/350g each)
2 tsp cornstarch
1 tsp Longo’s Sea Salt
Freshly ground black pepper to taste
1 1/2 cups Longo’s Jasmine Rice
2 tbsp Longo’s 100% Pure Canola Oil, divided (approx.)
1/2 red onion, sliced Pan-steamed broccoli (optional)
Sliced green onions and Longo’s Essentials Sesame Seeds, toasted
Sesame Orange Sauce:
1 large heirloom navel orange
1/4 cup sodium-reduced soy sauce
1/4 cup Longo’s Maple Syrup
2 tbsp Longo’s Apple Cider Vinegar
2 large cloves garlic, grated
1 tbsp grated fresh ginger
1 tbsp Longo’s Sesame Oil
2 tsp cornstarch
Directions
Sesame Orange Sauce: Use a microplane grater or the fine side of a box grater to grate zest from orange; reserve for the garnish.
Cut the remaining peel from the orange and quarter. Combine orange flesh with soy sauce, maple syrup, vinegar, garlic, ginger, sesame oil and cornstarch in blender. Blend until smooth; set aside.
Cut beef across the grain into thin strips. Toss with cornstarch, salt and pepper. Let stand for 15 minutes.
Meanwhile, cook rice according to package directions.
Heat 1 tbsp of the oil in wok or large, deep skillet set over medium-high heat. Add beef in small batches and stir-fry, just until browned, adding extra oil as needed.
Remove batches to bowl and reserve.
Add remaining oil and red onion; stir-fry for 2 to 3 minutes. Add to bowl with beef.
Add Sesame Orange Sauce to the wok; bring to a boil, reduce heat to medium low
and cook, stirring often, for 3 to 4 minutes or until thickened and glossy.
Return beef and onions to wok; stirfry for 2 to 3 minutes or until heated through and coated in sauce.
Serve beef over hot, cooked rice with broccoli on the side, if using. Garnish with green onions, toasted sesame seeds and reserved orange zest.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 38g | Fibre 2g |
Fat 14g | Sugar 12g |
Carbs 54g | Sodium 680mg |
