1 lb. Flank steak
\n3 T. Vegetable oil
\n5 Scallions – 4 cut into 1-inch lengths, 1 chopped
\n1 Garlic clove, minced
\n1\/4 C. Orange juice
\n2 T. Rice wine vinegar
\n2 T. Soy sauce
\n1 T. Honey
\n1 tsp. Asian sesame oil
\n1 tsp. Grated orange zest
\n2 tsp. Cornstarch<\/p>\n
Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of pan. Add beef strips and stir-fry until meat is browned outside but still pink inside, about 2 minutes. Remove and set aside. In same wok, heat remaining 1 T. oil over high heat. Add 4 cut scallions and stir-fry until just softened, 1 to 2 minutes. Add garlic and stir-fry 1 minute. Return meat to wok. Add orange juice, vinegar, soy sauce, honey, sesame oil, and orange zest. Cook 2 minutes. Dissolve cornstarch in 1\/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes. Sprinkle on chopped scallion and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. Flank steak 3 T. Vegetable oil 5 Scallions – 4 cut into 1-inch lengths, 1 chopped 1 Garlic clove, minced 1\/4 C. Orange juice 2 T. Rice wine vinegar 2 T. Soy sauce 1 T. Honey 1 tsp. Asian sesame oil 1 tsp. Grated orange zest 2 tsp. Cornstarch Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of…<\/p>\n