When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender. Cutting the orange crosswise allows the connective tissues to stay in place, so the slices are less likely to break apart when tossed with the beef. Serve the dish with white rice.
2 garlic cloves, minced
2 tablespoons soy sauce
1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 to 2 tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
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.
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