Asian Orange Beef

Asian Orange Beef

3 large naval oranges
1 bunch green onions
3 tbs sugar
2 tbs cornstarch
3 tbs reduced-sodium soy sauce
3 cloves garlic, minced
1 tbs fresh gingerroot, minced
1 ½ lbs boneless beef sirloin steak, ½ inch cubes
1 tbs canola oil
3 cups hot cooked rice

Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside (If desired). Squeeze juice from all oranges. Cut onions to separate the while and green parts. Thinly slice white parts; cut green parts into 1-inch lengths for garnish (I just sliced the green and white and put it all in the sauce).
For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions, set aside.
In large nonstick skillet or work coated with cooking spray, stir-fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel strips and remaining onions.

We like our beef tender, so I think next time I will cook the beef with a little bit of water in the crockpot, then add the sauce at the end.