If you know anything about me and my favorite foods, you can guess that I love this recipe! It took some convincing on RJ’s part to let me make this (he is not a big Asian food fan) but the second he learned it was beef, he agreed to try it! I was pretty excited when I read the ingredients because it contains many things I already have in my kitchen. The only things I needed to buy were the basmati rice and steak! I also added some veggies to this dish, julienned carrots, onion, and broccoli. I think next time I will also add water chestnuts and baby corn! The one thing I love about Asian food is that there are so many different ingredients you can add and subtract to make your own unique meal! Never hesitate to try something you think will be good, because in most cases you will impress yourself with your creativity.
A little bit about Basmati rice if you haven’t heard of it before or have never cooked it before. It is grown mostly in India and is known by its fragrance. It has a light and almost sweet smelling aroma, it tastes very fresh. It’s not sticky like many other varieties of rice that you might cook. I believe it goes very well with this dish!
To start, you will want to whisk together the orange juice, orange zest, ginger, vinegar, soy sauce, honey, and red pepper flakes. I took the liberty of also adding some Chinese five spice into the mix. (I used about a tsp). Whisk until well blended, and taste to make sure it is to your liking, I ended up adding a little more honey than the recipe called to mine.
Take your flank steak, rinse with cool water, and cut into long strips about the length of your first finger (or about 1/4in slices). Now take the cut strips and place in the sauce, coat. Cover well or place in a freezer bag and refrigerate for 2 or more hours to marinate.
Take your veggies and rinse them off. Peel the carrots and julienne into strips. Cut your broccoli into “trees”. Dice your onion.
Your rice will take the longest to cook, so begin following your package directions. Mine took about 20-25 minutes to cook. Once cooked, place in a strainer and rinse with warm water. Your rice should not come out of the wholes in the strainer because it has stuck together and thickened.
While the rice is cooking, heat oil in a wok or large skillet on medium high heat, swirl to coat the skillet all around. Take the meat and separate it from the marinate. Add the cornstarch to the marinate and whisk until well blended. Stir-fry the meat and veggies for 5 minutes, add the marinate and cook until thickened with a lid over top (this will help steam the veggies to make them soft).
Once cooked, take off the heat. Add the rice to your bowl, then the meat and veggies on top, take a spoon and poor the sauce over top. Serve.
What you’ll need:
1/2 cup fresh squeezed orange juice
1 tbsp minced orange zest
1 tbsp minced fresh peeled ginger
2 tbsp rice wine vinegar
3 tbsp soy sauce
2 tablespoons honey
Pinch of red pepper flakes
2 lbs flank steak (you may not see it at the store under this name, I found mine under the name “London Broil” and it will should say center cut, it is the same type of meat)
1 tbsp cornstarch
1 tbsp canola oil (you can also use vegetable oil)
1 tbsp sesame oil
3-4 cups of basmati rice