Asian Orange Beef and Asian Orange Potato Stir-fry

Recipe adapted from The Farm Girl.
The Farm Girl Recipes

1 orange
1/4 c. soy sauce
1/4 c. seasoned rice wine vinegar
1 T. honey
1T. sesame oil
1 t. ground ginger
1 t. coriander
4 cloves garlic
2-4 t. Asian chili sauce
1 1/2 lb lstir-fry beef strips or flank steak

Zest your orange and add all of the zest to a medium bowl. Cut the orange in half and add all of the juice to the bowl, at least a 1/4 c.--if you have more that is fine. To the orange mixture, add the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Asian chili sauce to your liking, I used 2 t. so it would be child friendly. Whisk the marinade until combined.
I use pre-cut beef strips made for stir-fry at the store, but you could buy flank steak and cut it yourself. Cut it across the grain into about 1/4" slices, this will soften the steak and make it tender.
You can grill this outside on skewers (pre-soaked) or you can just fry inside on a griddle without using the skewers. Preheat your grill. Cook for just a few minutes and flip. They cook very quickly so watch carefully. Overcooked flank steak is very chewy.

Vegetarian Version\

1 orange
1/4 c. soy sauce
1/4 c. seasoned rice wine vinegar
1 T. honey
1T. sesame oil
1 t. ground ginger
1 t. coriander
4 cloves garlic
2-4 t. Asian chili sauce

5 potatoes, peeled and chopped into bite sized chunks
1 onion, chopped into large chunks
1 lb. mushrooms

Make the same sauce as above, but put in it the chopped potatoes, onions and mushrooms instead of the beef. Spoon into a frying pan and cook covered on medium heat for about 45 minutes, stirring frequently. Most of the sauce will steam away.

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