This dinner for two is loaded with lots of flavor and color. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. — Taste of Home Test Kitchen
Ingredients
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon sesame oil
- Dash crushed red pepper flakes
- 1/2 pound boneless beef sirloin steak, cut into thin strips
- 2 teaspoons canola oil, divided
- 3 cups frozen sugar snap stir-fry vegetable blend, thawed
- 1 garlic clove, minced
- 1 cup hot cooked rice
Directions
- In a small bowl, combine the first 6 ingredients until smooth; set aside.
- In a large skillet or wok, stir-fry beef in 1 teaspoon oil until no longer pink, 3-4 minutes. Remove with a slotted spoon and keep warm.
- Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef; heat through. Serve with rice.
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