Orange Beef Stirfry

OK. I have been a lurker but i will contribute today with one of my favorite recipes! Oranges are very inexpensive right now and I have successfully frozen this meal in stages. {I will explain that later}

I snagged some super sweet and juicy oranges at Henry's for 4lbs for $1! We even had orange shakes for breakfast. Yum.

Recipe:

• 3 oranges
• 2 cloves garlic minced
• 2 tablespoons soy sauce
• 1 1/2 pounds trimmed boneless sirloin or rib eye cut into 1/2-inch-thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions green parts only, cut into 1-inch lengths

Directions

1. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside.
3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot

To freeze, you can cook the beef, and combine the liquid ingredients (uncooked) and then store the meat and sauce in separate baggies having to add the fresh oranges and scallions when you're ready to eat. saves a lot of prep work when you don;t have to juice and zest oranges and cut meat, etc.