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1
Once all the ingredients are prepped and assembled, this goes very quickly, so if you're serving rice and a green vegetable on the side (as I did, I used broccoli), make sure you have all that under control before you start this.
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2
First, zest one of the oranges into a small bowl, then squeeze its juice into the same bowl; add the garlic and soy into the bowl, lightly stir, then set aside.
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3
A little minced fresh ginger added to the garlic mixture would be excellent, too, as would some garlic-chili sauce or a little tabasco or cayenne pepper.
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4
Now take the two remaining oranges and with a sharp paring knife, peel the oranges then slice crosswise into 1/2 inch slices, then halve the slices.
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5
Pick out and discard any seeds from the orange slices, then set the oranges aside.
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6
This is not a recipe in which to use a lesser cut of meat, go for the sirloin or perhaps rib eye; I used new york striploin steak since my grocery store had them on sale.
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7
Slice steak, against the grain, into 1/2-inch-thick slices, then toss with the cornstarch.
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8
Slice the green onions into 1-inch lengths (the original recipe called for the green parts only, but I used the whole thing, with the white parts cut thinly) and set aside.
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9
Now you're ready to cook; heat the oil in a large nonstick skillet or wok, over high heat.
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10
Working in batches (add more oil if needed), brown beef; it takes about 3 to 5 minutes per batch.
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11
Transfer browned beef to a plate.
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12
Pour the juice mixture into the skillet and keeping the heat at high, let it boil for about one minute, or until it's syrupy.
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13
Return beef to skillet along with the orange slices and the green onions.
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14
Toss until everything is coated with the sauce and the oranges have heated through (about a minute or so); serve hot.
