12 ounces trimmed lean steak
2 cloves garlic, crushed
Dash of chili oil
1/2-inch piece of ginger, grated
1/2 teaspoon Chinese five-spice powder
3 tablespoons soy sauce
2 tablespoons olive oil
1/2 pound broccoli florets
1/4 cup beef broth
Juice and grated zest of 1 orange
2 teaspoons cornstarch
4 teaspoons water
2 cups steamed rice (from 2/3 cup raw regular rice or 1 cup instant)
1/4 cup thin carrot strips
2 tablespoons chopped fresh cilantro
Cut steak into thin strips and place it in a shallow bowl. Add the garlic, chili oil, ginger, Chinese five-spice powder, and 2 tablespoons of the soy sauce. Stir to coat the meat. Cover the bowl and place in the refrigerator to marinate for at least 2 hours. While the meat is marinating, start the Apple-Sesame Salad (recipe follows).
Heat 1 tablespoon of the olive oil in a wok or large skillet over medium heat. Add the broccoli and stir-fry for 4 to 5 minutes. Remove with a slotted spoon and set aside. Add remaining tablespoon of olive oil to the wok and heat medium high. Add the marinated steak and stir-fry for 2 to 3 minutes, until brown and seared. Return the broccoli to the wok and add the remaining tablespoon of soy sauce, the beef broth, and the orange juice. Blend the cornstarch and water in a small bowl. Bring the mixture in the wok to a boil and add the cornstarch slurry, stirring until the sauce is thick and clear. Cook for 1 minute more.
Put 1/2 cup of rice on each serving plate and top with the meat, broccoli, and sauce. Garnish with carrot strips. Sprinkle with the orange zest and the cilantro. Serve with a side of Apple-Sesame Salad.
Apple-Sesame Salad
2 cups fresh bean sprouts
1 1/2 tablespoons fresh mint, chopped
3 tablespoons fresh lime juice
1/2 teaspoons mild chili powder
1 teaspoon sugar substitute
1/2 teaspoon salt
3 stalks celery, cut in 1-inch pieces
1 large red bell pepper, cut in small pieces
1 large Granny Smith apple, cored and cut in small chunks
2 tablespoons toasted sesame seeds
Soak the bean sprouts in ice water for 10 to 15 minutes; clean and drain. (They should be fresh and crunchy.) Place them in a large serving bowl and keep refrigerated.
For the dressing, combine the mint, lime juice, chili powder, sugar substitute, and salt in a small bowl and mix thoroughly. Set aside.
Add the celery, peppers, and apples to the bean sprouts and mix gently. Just before serving, pour the dressing over the salad and toss well to mix. Sprinkle with the sesame seeds.
Jorge Cruise Recipes
