This makes an easy dinner. The orzo makes it fancy, a nice change from the usual rice. You should have dinner ready to go in twenty to thirty minutes.
This recipe calls for three tablespoons of soy sauce. Different brands may vary in sodium content. Add only a portion and try it before adding the rest.
2 tablespoons canola oil
2 cloves garlic, minced
1/2 tablespoon fresh ginger, minced
1/2 pound thinly sliced beef
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon sesame oil
1 orange (zest and juice)
1 tablespoon cornstarch
3 cups cooked spring medley orzo
- Heat two tablespoons of canola oil in a wok or frying pan on medium heat. Add the minced garlic and ginger to the oil cooking until garlic and ginger become fragrant.
- Add the 1/2 pound thinly sliced beef to the wok. Cook, stirring frequently so the beef does not burn and does not stick to the pan.
- While the beef is cooking, prepare the sauce by combining the soy sauce, minced garlic clove, teaspoon sesame oil, the zest from one orange, and the juice from that orange. In a small, separate bowl, take a spoonful of that mixture and mix it into the cornstarch to form a paste. Then transfer that paste to the soy sauce mixture, this will be the thickening agent for the sauce.
- When the beef is mostly cooked, pour the sauce over the beef. When the sauce is thickened, turn off the heat. We like our beef a little on the rare side. Do not over cook your beef as this will make the beef tough.
- Place 1/2 cup of the orzo on a plate and 1/4 cup of the beef mixture on top of the orzo. Serve hot.