Chinese Orange Beef Stir Fry with Capsicum and Snow Peas

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and thinly slice onion and ginger. Slice capsicum and remove seeds. Juice the orange. Slice chilli and spring onion. Peel and cut carrot in half lengthways and slice into half moons. Trim ends of sugar snap peas and cut in half. Pat steak dry, cut into thin strips and season with salt and pepper (to taste).

Toss steak strips in cornflour until fully coated. Heat oil in a deep sided pan over medium-high heat. Add steak strips (in batches if necessary, being careful not to overload the pan) and cook for 2-3 minutes. Stirring occasionally, until steak is browned and almost cooked through. Set aside on a plate.

To the same pan, add onions and ginger and cook for 1-2 minutes. Add carrot, sugar snap peas, capsicum and white parts of the spring onion and cook for about 3 minutes.

Stir in orange juice and soy mix. Stir to make sure all ingredients are mixed together. Add steak and cook for about 2 minutes, stirring to make sure steak is coated in sauce. Sauce should thicken slightly.

Divide rice and stir fry between plates. Garnish with chilli (to taste) and green parts of the spring onion. Enjoy!