Ingredients

• 2 oranges
• 2 cloves garlic, minced
• 1/2 tablespoon low-sodium soy sauce
• 1/4 teaspoon red pepper flakes
• 3/4 lb trimmed boneless rib eye, cut into 1/2-inch-thick strips
• 1 1/2 teaspoons cornstarch
• 1 to 2 tablespoons canola oil
• 2 scallions, sliced

Directions

1. Into a small bowl, finely grate zest and squeeze juice from 1/2 orange. Add garlic, soy sauce, and red pepper flakes and set aside.

2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside.

3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot with rice.

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