270 cal – 4 servings
Grated peel of 1 orange and juice of 2 oranges
2 ½ T olive oil
1 T soy sauce
1 T rice vinegar or white wine vinegar
1 lb. skirt steak, thinly sliced on the diagonal and halved crosswise
1 bunch scallions, white part thinly sliced and green into 1 inch long pieces
1 T brown sugar
Put orange peel and juice in bowl and add 1 T olive oil and soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 min. Heat 1 T oil over high heat. Using tongs, transfer the meet from the marinade to pan and cook turning once for 5 min. Transfer to plate. Add remaining oil and scallions and cook until wilted. Transfer to the beef. Pour marinate into pan and bring to a boil. Lower heat and reduce by half. Whisk in the sugar and return the steak and scallions to the pan. Turn to coat.
