Stir-Fried Orange Beef (Serves 4)

1 lb. lean Sirloin Steak, cut into thin strips
Juice of an Orange
Zest of an Orange, grated
1 Tbs. Soy Sauce
1 tsp. Cornstarch
1-inch piece of fresh Ginger Root, peeled and finely chopped
2 tsp. Sesame Oil
1 large Carrot, julienne
2 Scallions or Green Onions, thinly sliced
3 to 4 cups cooked Rice Noodles or boiled White Rice to serve

Place the beef strips in a small bowl with the grated orange rind (zest) and orange juice. (You'll get the most juice out of your orange if you roll it a few times on the counter, before squeezing.) Cover and marinate for at least a half-hour, stirring from time to time. Meanwhile, prepare (as directed on the manufacturer's packaging) the Rice Noodles or White Rice that will be served as a base for your stir-fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium-high heat. When the oil is hot, add the beef strips and stir-fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir-fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir-fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning. If you are going to a picnic, wait until the beef is room temperature, carry in a covered container and serve at room temperature, over mashed potatoes or with a salad.