Spicy Sesame-Orange Beef

This recipe has been reworked so it no longer resembles the original, which came from a friend in Duluth.  It can be served over rice noodles, egg noodles, or rice.  If you are avoiding carbs, it is good just as it is.  Serve it with something chilled to balance the heat.  I serve it with cole slaw or chilled sliced cukes or pears.

Spicy Sesame-Orange Beef

2 Tablespoons sesame seed (toast quickly in frying pan until golden and set aside)

2 tablespoons vegetable oil

1 pound round steak, cut into thin strips on the diagonal

1 cup broccoli, broken in to smallish florets

1/4 cup orange peel, cut into slivers

2 cloves garlic, minced

1 Tablespoon fresh grated ginger

2 tablespoons cornstarch

1 cup beef broth (or beef boullion dissolved in boiling water)

1/4 cup tamari sauce

1/4 cup sherry (don’t use grocery store “cooking sherry” because it tastes a bit like chemicals)

1/4 cup orange marmalade (I use the low cal version)

1/2 teaspoon crushed red pepper flakes

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In a wok or medium skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for until no longer pink.

Add broccoli, stir-fry for 3-5 minutes more

Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

In a medium bowl, combine cornstarch, broth, tamari sauce, sherry, marmalade, and red pepper. Add to the beef mixture, stirring constantly. Bring to a light boil over medium heat and cook for 1-2 minutes.  Top with toasted sesame seeds.  Serve hot.