Orange Beef Stir-fry
1 lb beef roast, sliced
1⁄4 c soy sauce
2 T mirin (rice wine) or sherry
2 t sesame oil
1 T garlic scapes or green garlic, chopped
1 t cornstarch
1-2 bok choi or half a Chinese cabbage, sliced thin
1 kohlrabi, peeled and sliced thin
3 radish bulbs and tops, sliced thin
3 scallions, sliced
1 c broccoli pieces (optional)
2 T peanut oil
1Combine first 6 ingredients in a bowl or plastic bag.
2 Peel the orange and toss rind in the bag- cut orange in half and squeeze juice into the bag also. Refrigerate for 4-6 hours.
3 Remove orange rind and place beef and marinade in a pot. Bring to a boil and simmer, covered, on low until beef is tender and sauce is reduced, about 30 minutes.
4 Mix cornstarch with 1 T cold water and mix into beef.
5 Heat oil over high heat in a large skillet until hot. Throw all veggies into the pan and stir quickly.
6 After only 1-2 minutes, add beef and stir, cooking for 30 seconds or so.
7 Remove from heat and serve over rice.