Gluten-Free Orange Beef Stir-Fry

Instructions

1. 1Slice the about 450 g of Beef sirloin thinly against the grain into pieces approximately 0.635 cm thick. Place the sliced beef in a medium bowl and add the 1 tbsp of Cornstarch, tossing until each piece is evenly coated.
2. 2In a separate medium bowl, whisk together the 1/4 cup of Gluten-free soy sauce, 1/2 cup of Orange juice, 1 tsp of Orange zest, 2 tbsp of Rice vinegar, 1 tbsp of Honey, the 2 cloves of minced Garlic, and the 1 tsp of grated Ginger until all ingredients are well combined.
3. 3Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Add the coated beef in a single layer and stir-fry for 2-3 minutes, turning occasionally, until all sides are browned and the beef reaches an internal temperature of 63°C. Remove the cooked beef from the wok and set it aside in a clean bowl.
4. 4Add the 1 cup of Broccoli florets, the 1 medium Bell pepper (cut into 2.54 cm pieces), and the 1 medium Carrot (peeled and cut into 0.635 cm thick rounds) to the hot wok. Stir-fry the vegetables for 4-6 minutes over medium-high heat, or until they are tender-crisp and their colors are bright.
5. 5Return the browned beef to the wok with the stir-fried vegetables. Pour the prepared sauce mixture over the beef and vegetables, then stir everything together to combine. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
6. 6While the beef and vegetables are simmering, bring a large pot of water to a rolling boil over high heat. Add the about 225 g of Rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Immediately drain the cooked noodles thoroughly using a colander.
7. 7Divide the hot, drained rice noodles evenly among four serving bowls. Spoon the orange beef and stir-fried vegetable mixture over the noodles in each bowl. Serve immediately.

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