Ingredients
4
4 servings
- •1 pound beef tenderloin, cut into 1/2 inch strips
- •¼ cup orange juice
- •¼ cup seasoned rice vinegar
- •2 tablespoons soy sauce
- •1 tablespoon hot chile paste (such as sambal oelek)
- •1 tablespoon brown sugar, or to taste
- •2 cloves garlic, minced
- •¼ cup water
- •1 teaspoon cornstarch
- •cooking spray
- •2 tablespoons grated orange zest
- •1 bunch green onions, sliced - white parts and tops separated
- •salt and freshly ground black pepper to taste
Instructions
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutritional Facts
Per 4 servings
- Calories: 267
- Carbohydrate: 17g
- Fat: 14g
- Fiber: 2g
- Protein: 19g
- Sugar: 10g
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