This Asian-inspired dish combines authentic flavors to compliment the perfectly tender, Niman Ranch beef. Add extra chillies for an added kick, and make the stir-fry sauce ahead for an easy, flavorful weeknight meal.

Serves: 5-7 people; Prep & Cook time: about 1.5 hrs

Stir Fry Sauce

INGREDIENTS

• 1 large orange, juiced
• 2 tbsp orange zest
• 2 tbsp fresh ginger, grated
• 1 lemongrass stalk, hit with back of knife
• 1/2 c pineapple juice
• 4 tbsp white vinegar
• pinch of cloves
• chilies (to taste), crushed
• 2 tsp cornstarch
• 1 c cilantro, chopped
• 1 tsp light soy sauce
• 5 tsp white sugar

Method

In a small bowl, mix cornstarch and equal parts water. Set aside.

Heat sesame oil in a saucepot over medium heat. Add ginger, lemongrass, chilies, and orange zest. Saute 2-3 minutes to bring out the flavors before adding in the rest of the ingredients. Bring to a soft boil and add in cornstarch. Mix thoroughly until sauce thickens.

Remove from heat and set aside.

Stir Fry

INGREDIENTS

• 1.5 lbs Niman Ranch beef stir fry
• 1/4 c fresh ginger, grated or finely sliced
• 6 cloves garlic, chopped
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 small white onion, sliced
• 1/4 bunch green onion, chopped
• 1 lemongrass stalk, hit with back of knife
• 1/8 c sesame oil

METHOD

Heat sesame oil in a large wok or frying pan over high heat. Add ginger, lemongrass, garlic, and green onions. Toss in the oil for about 45 seconds before adding peppers, onions, and beef. Saute for 1-2 minutes.

Reduce heat and add sauce to the pan.

Serve over white rice and finish with orange zest.

The secret to a good stir fry? High heat and space in the pan. If your pan seems too full, cook in two batches.

*This recipe is sponsored by Progressive Distributors Ltd. and created by Foster’s own, Chef Aaron Molloy.