More orange cooking

Since we have oranges…

I tried orange peel beef from a recipe I found on food network. It was reasonably tasty, but there wasn’t enough sauce. I also nearly smoked us out with the capsaicin in the air. *cough*cough* I can’t stomach paying nearly $14 a pound for flank steak, so I used top round. Since it was a much more tender piece of beef, I skipped the baking soda marinade.

Next time I might try this alternative recipe, which looks very similar but with a bit more sauce. I’m not convinced by the ketchup, though.

I served it with some wok fried snow peas.

Yummy dinner, and not horribly difficult. It was one where a proper mis en place was necessary, though. Everything goes so fast with stir frying that there’s no time to do prep work while cooking.

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