Oriental orange-ginger beef
Based on our favourite Chinese beef takeout dish, this slightly spicy beef with a hint of natural sweetness is perfect for big-batch cooking. 
First published in Chatelaine's 03/2004 issue.
© Rogers Media Publishing Inc.Preparation time10 minutes
Marinating Time4 hours
Roasting Time10 minutes
Cooking time14 minutes
Makes6 to 8 servings



Ingredients:


2 cups (500 mL) orange juice
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) grated fresh ginger or 3 tbsp (45 mL) bottled chopped ginger
4 garlic cloves, minced or 2-1/2 tsp (12 mL) bottled chopped garlic
1 tbsp (15 mL) dark sesame oil
1 tsp (5 mL) hot red chili flakes
1 tsp (5 mL) salt
3 lb (1.5 kg) sirloin tip steak, 1 inch (2.5 cm) thick
Vegetable oil
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) water


Directions:

1. In a medium-size bowl, whisk orange juice with honey, soy sauce, ginger, garlic, sesame oil, chili flakes and salt. Place meat in a large plastic bag. Pour in marinade. Squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to meat as possible. Refrigerate at least 4 hours, preferably overnight. 

2. When ready to cook, remove bag from refrigerator. Bring meat to room temperature. Preheat oven to 450F (230C). For easy cleanup, line a rimmed baking sheet with foil. Remove meat from bag, shaking off marinade. Set marinade aside. Pat steak dry with paper towel. Lightly coat a large frying pan with vegetable oil and place over high heat. When hot, add steak (see Steak tip, below) and cook until browned, about 3 minutes per side. Reduce heat if pan gets too hot. Immediately remove pan from burner. Place steak on prepared baking sheet. Roast in centre of preheated oven until meat is done as you like, 10 to 15 minutes. 

3. Meanwhile, return frying pan to stove-top and set over medium-high heat. Add marinade. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Boil, uncovered, stirring occasionally, 5 minutes. In a small bowl, stir cornstarch with water, then stir into sauce. Stir constantly, until sauce thickens, 2 to 3 minutes. Remove steak from oven and place on a cutting board. Loosely cover with foil and let rest 5 minutes, then slice into strips. 


Nutrients per serving
39.1 g protein, 10.7 g fat, 18.4 g carbohydrates, 0.5 g fibre, 3.8 mg iron, 21 mg calcium, 331 calories, 916 mg sodium
* Excellent source of niacin, iron and vitamin B12