SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Orange Beef with Cilantro Rice

March 2007
Orange Beef with Cilantro Rice

by 19 people

add your rating

Add a comment

Don't skimp on the orange peel—it brings intense, tangy flavor to the beef.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • Grated peel of 1 orange and juice of 2 oranges
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
  • 1 1/2 cups long-grain white rice
  • 1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
  • 1 tablespoon brown sugar
  • 2/3 cup finely chopped cilantro
  • Salt
  1. Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.
  3. In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.
  4. Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.
  5. Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.
  • RockBare McLaren Vale Shiraz 2004 (Australia)
Tip Swap it
  • Flavor the rice with parsley instead of cilantro.