Szechuan Orange Beef Stir-Fry

(Optional) PLACE steak in freezer one to two hours in advance to make easier to slice thinly.

START rice cooking according to recipe (allow about 25 minutes for rice to finish)

With a vegetable peeler, REMOVE outer peel of orange (leave the white on the orange); CUT peel into 1/2" strips.

In small bowl, COMBINE peel, garlic, ginger and red pepper flakes; SET aside; PREPARE vegetables; SET aside.

In a cup, COMBINE soy sauce, sherry and sugar; SET aside.

SLICE steak into 2" x 1/8" strips; TOSS with cornstarch.

In wok or large skillet, HEAT 1 tablespoon vegetable oil at 375° F.

ADD broccoli and onions; STIR-FRY until onions become translucent (about 3 minutes); SET aside.

ADD second tablespoon of oil and HEAT at 375°.

ADD beef; STIR-FRY until lightly browned.

ADD orange peel mixture; STIR-FRY until beef is done.

REDUCE temperature to 250°; ADD soy sauce mixture; RETURN broccoli mixture; REHEAT two minutes.