So I have the best Wednesday dinner.
And also, possibly the best hangover cure for any of you that celebrated Mardi Gras yesterday, and had well… a lot of fun.
Yeah, this is the dinner for that. But really, when isn’t Chinese the dinner that cures all? It pretty much never fails.
And by the time Wednesday rolls around I am pretty sure we all need a meal that never fails and is ready in under an hour (actually it takes just about thirty minutes – yeah!).
But I feel that by the time Wednesday rolls around the excitement for the weekend starts to build.
We have hit hump day.
Thursday is practically here.
Which means only just a little bit longer until Friday.
Which means we can maybe, possibly, ditch work by four and be ready for the weekend by five.
Which then means it’s party time…um or couch time?!
At least that’s how I see it.
So yeah, Wednesday is a good day dontcha think?
I am particular fond of THIS Wednesday because I get to give you this recipe for orange beef. And, because the Chinese New Year is tomorrow. And yes, I will be talking more Chinese tomorrow too. Well, I will not actually be talking in Chinese because I am not that talented, but I have got more Chinese food on the way.
But let’s just start with this Orange Teriyaki Beef with Pineapple Edamame Fried Rice…
I paired the beef with a kind of tropical fried rice because, as you will come to see, I am feeling extra tropical lately. Plus, pineapples were on sale, ten for ten dollars, at my grocery store the other week and yeah, you know… I bought ten!!
I know I didn’t actually have to buy ten to get them for a dollar each, but I wanted ten. They where beautiful and I could not resist. It’s safe to say I have been eating my weight in pineapples lately. And also? I love that tropical fruits like pineapples and mangos are in season during the winter. They keep me happy. I know I buy them year-round, but they are surely best right now.
Double also, I know that just this past Monday I told you that I am still loving the snow, but then it snowed all day and I was freezing. I will not lie, I still love the snow, but I am now finding myself dreaming of tropical places.
You knew it would happen. But hey, I am still liking the snow…just also thinking Hawaii sounds kind of nice too (but then again when doesn’t Hawaii sound nice?!?).
And now I am daydreaming when I should be talking about your dinner.
Sorry, back on track.
The meal? It’s kind of perfect. Quick, easy, healthy, so flavorful and full of my favorite thing. Citrus!! Well, among one of my favorite things. It seems I have a lot of favorite things lately.
So I mean, there is not really much else to say. It’s a pretty straight forward and simple recipe. You may even have a lot of the ingredients in your pantry right now. Ya whoooo!! The flavor is so delicious. It’s sweet and tangy with just a little spice added and the textures are spot on. Plus, you get to top this dinner with fresh orange flavors. It’s so good and kind of pretty too, which I love.
Orange Teriyaki Beef with Pineapple Edamame Fried Rice.
- 1 1/2 pounds flank steak sliced into bite size strips
- 2 tablespoons sesame or peanut oil
- 1 cup orange juice preferably freshly squeezed
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice wine
- 1 tablespoon fresh ginger freshly grated
- 2 cloves garlic minced or grated
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon Chinese five spice
- 1/2 teaspoon crushed red pepper
- 8 ounces button mushrooms sliced
- 2 cups small broccoli florets
- clementines or tangerines for serving
- sesame seeds for topping
To make the rice, heat a large skillet over medium high heat. Add 2 tablespoons sesame oil, the pineapple, shelled edamame and cashews. Cook until caramelized, about 5 minutes. Remove from the skillet and place on a plate. Add the remaining 2 tablespoons oil and the rice, cook 5 minutes or until the rice is toasted. Stir in the pineapple, edamame and cashews. Add the soy sauce and green onions, toss well. Remove from the heat and keep warm.
To make the beef, in a square baking dish or gallon size ziplock bag, combine the orange juice, soy sauce, brown sugar, rice wine, ginger, garlic and honey. Add the sliced beef and allow it to sit in the marinade for 10-30 minutes.
Meanwhile, whisk the corn starch with 1/4 cup cold water.
Heat a large skillet or wok over medium high heat, add a drizzle of oil. Remove the beef from the marinade (do not throw the marinade away). Add the beef in batches to the hot skillet and sear until just browned and cooked through, about 3-4 minutes. Remove from the skillet and repeat with any remaining beef. Once all the beef has been cooked, add a little oil if needed and then add the mushrooms + broccoli. Cook for about 5 minutes or until just tender. Pour the reserved marinade and the Chinese five spice, in with the veggies and bring to a boil, whisk in the cornstarch mixture until smooth. Reduce the heat to medium and add the beef. Simmer until the sauce has thickened and coats the beef, about 4-5 minutes.
Serve the beef over the fried rice. Top with orange segments, sesame seeds and fresh basil.
SOooo let’s make this dinner tonight. Yes, let’s!