1½ cups - orzo pasta
1 pound - beef sirloin
1 - large orange
2 Tbsp - Florida Crystals® Demerara Sugar
2 Tbsp - soy sauce
1 tsp - cornstarch
1 Tbsp - vegetable oil
3 - green onions, sliced thin
1 - clove garlic, minced
1 Tbsp - grated fresh gingerPreparation:
Prepare orzo as package directs; keep warm.
Cut the sirloin steaks across the grain into ¼ inch slices.
With a vegetable peeler, cut the peel from the orange, being certain to only cut the orange portion, leaving the white pith behind. Cut the orange peel into very thin strips. You should have approximately ¼ cup of julienne strips. Squeeze the juice into a cup. If need be, add water to equal 2/3 of a cup. To the juice, add the sugar, soy sauce and cornstarch. Stir until smooth.
In a heavy skillet, heat 1 tsp of the vegetable oil. Cook the green onions, orange peel, garlic and ginger, stirring constantly, until fragrant. Remove from the pan and set aside. Add an additional 1 teaspoon of vegetable oil and heat well. Add half of the beef and cook, stirring constantly until the beef strips brown, about 2 minutes. Remove beef from the pan. Add the remaining teaspoon of oil the pan and cook the second portion of beef in the same manner as the first.
Return all of the beef and the onion, orange mixture to the pan. Add the juice mixture and heat, stirring constantly, until the mixture just comes to a boil and thickens slightly.
Serve over orzo pasta. May garnish with additional sliced green onions, if desired. Serving Quantity:
3 to 4Quick Tip:
Orzo is a rice-shaped pasta that cooks quickly, is great in soups and stews, and makes an excellent substitute for rice.