Spicy Orange Beef & Broccoli Stir-Fry

I was craving beef and broccoli. I had flat-iron steaks in the freezer, fresh broccoli in the refrigerator... This recipe was awesome! I found it on http://www.eatingwell.com/. I made a few subsitutions/omissions. I didn't have dried red chilies, so I used a pinch of crushed red pepper and a squirt of Sriracha. I didn't have any scallions or bell pepper, so I left those out, but I added matchstick-cut carrots and quartered button mushrooms. And I added about a tablespoon of oyster sauce at the end. Better than Panda Express!

3 oranges
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
½ teaspoon sugar
3 teaspoons peanut oil or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into ⅛-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
⅓ cup water
1 red bell pepper, seeded and sliced
½ cup sliced scallion greens

1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine vinegar, cornstarch and sugar and stir to combine; set aside.

2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.

3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.

4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.

*Freezing the beef sirloin for 30 minutes makes it easier to cut into very thin slices.

Nutrition Information
Per serving: 232 calories; 6 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 25 g carbohydrate; 23 g protein; 9 g fiber; 353 mg sodium; 941 mg potassium.Nutrition bonus: Vitamin C (400% daily value), Vitamin A (130% dv), Fiber (36% dv), Iron (20% dv), Calcium (15% dv). 1 Carbohydrate Servings