Toasted Orange Beef Saute recipe

Servings: 4

Cabbage stars in this recipe, offering a typical stir-fry dish a little something different, and making it even easier for those Asian “lords” to fill their bellies.



1 pound flank steak, thinly sliced

1 tablespoon soy sauce

1 tablespoon honey

1 or 2 twists of black peppercorns

2 tablespoons sesame oil

2 tablespoons finely chopped orange zest, plus orange sections for garnish

½ head Savoy cabbage, (about 2 cups) sliced about ¼ -inch-thick

2 tablespoons minced fresh ginger

½ teaspoon cayenne pepper

4 cloves garlic, thinly sliced

1 cup thinly sliced yellow onions

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Marinate the beef in the refrigerator in a mixture of the marinade ingredients for several hours or overnight.

When ready to serve, heat 1 tablespoon of the oil over medium in a wok with Teflon™ nonstick coating. Add half of the orange zest. Stir fry the cabbage until just wilted, flipping the pan often. Remove and keep warm.

Add the remaining oil to the pan and stir in the garlic, remaining orange zest, ginger, and cayenne. Cook quickly to flavor the oil. Add the onions and cook until just softened, about 2 minutes. Add the marinated beef, turning it until evenly seared, about 4 minutes. Serve immediately.

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