Orange Beef & Pepper Stir-Fry

So on the menu tonight is Orange beef & Pepper Stir-Fry. This recipe game out of Good Housekeeping Magazine.

1 Navel Orange
1/4 c. dry sherry
2 Tbsp. soy sauce
1 Tbsp. cornstrach
1 lb. beef eye round steaks, trimmed of fat and thinly sliced
3 Tsp Canola Oil
2 red and/or orange peppers, thinly sliced
1 pkg (8.8 oz) precooked whole-grain brown rice.

1. From orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In large bowl, combine orange peel and juice. In large bowl, combine orange peel and juice with sherry, soy sauce, and cornstarch. Add beef and toss to coat; set aside.

2. In 2-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add peppers and 2 tablespoons water, and cook 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl.

3. In same skillet, heat remaining 2 teaspoons oil on high. With slotted spoon transfer half of beef to skillet, reserving orange-juice mixture. Cook beef 1 minute, stirring frequently. Transfer beef to bowl with peppers. Repeat with remaining beef.

4. Add 1/4 cup water, then reserved orange-juice mixture, to skillet; heat to boiling. Boil 1 minute. Meanwhile, prepare rice as label directs. This part scares me because there has been raw meat in the orange juice mixture. I think I will just make extra and set some aside to do this part.

5. To serve, toss beef and peppers with orange sauce. Serve beef and pepper stir-fry over rice.