This is an easy, quick, and healthy dinner. Great for those nights when practice goes late. It is easily modified to your taste and perfect for leftover chicken or pork.
1.5 lbs. flank steak (you can use chicken or pork too). Salt and pepper. Thinly slice.
1 C low sodium soy sauce
1/4 C orange marmalade (use orange juice if you prefer)
1 Tbsp. minced garlic
1 Tbsp. chili sauce (found in the Asian section of the grocery store) Add more or less per your taste
1 tsp. salt
1 Tbsp. honey
Chopped celery, carrots, onion, red bell pepper
Snow peas, green beans, waterchest nuts, bean sprouts, broccoli, or whatever your family likes
3 C rice (use whole grain if possible)
1. Place the soy sauce, orange marmalade, honey, garlic, chili sauce, and garlic in a sauce pan. Bring to a gentle boil. Simmer for approximately 15 to 20 minutes until slightly thickened. If using orange juice you may need to add 1 tsp. cornstarch to help thicken.
2. Prepare the rice per package instructions.
3. Place 1-2 tsp. seasame oil in pan. Stir fry the flank steak in small batches. Set aside.
4. In same pan add 1-2 tsp. seasame oil. Add the vegetables. Stir fry until done to your preference.
5. Serve. 1/2 C of rice, top with vegetables, meat, and spoon sauce over the top.
I hope you enjoy this great recipe. Don’t be afraid to experiment with different levels of heat, flavors, and protein.