It’s been a while again. A combination of a last minute trip and a couple of unsuccessful recipes is to blame. Hope I am back on track now.
The inspiration for this recipe came from a couple of different sources. I wanted to do a kale stir fry, and found a recipe on Real Simple that fit that requirement. I also had a taste for some zesty orange stir fry sauce, but didn’t have any in my refrigerator.
This didn’t turn out as “orangy” as the bottled sauce, but it was really good! (And, probably, a lot healthier.) I don’t use fresh ginger very often, but it really added zest to this dish.
- ½ cup orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 pound sirloin, thinly sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon grated ginger root
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 bunch kale, stems removed and discarded, leaves coarsely chopped
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 cups cooked brown rice
- Combine orange juice, vinegar, and honey in a gallon zip top bag. Add beef. Allow to marinate for 30 minutes.
- Heat 1 tablespoon olive oil in a wok or large skillet. Drain beef. Stir fry beef until just cooked through, about 5 minutes. Remove beef from skillet and keep warm.
- Add remaining olive oil to wok. Stir fry ginger and bell pepper for 2 minutes. Add garlic and kale, stir fry until kale is just wilted.
- Return beef to wok, add sesame oil and soy sauced. Continue to stir fry until heated through. Serve over rice.