When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

　　

Ingredients

serves 4

　　3 oranges

　　2 garlic cloves, minced

　　2 tablespoons soy sauce

　　1 1/2 pounds trimmed boneless sirloin or rib-eye steak, cut into 1/2-inch-thick strips

　　1 tablespoon cornstarch

　　1 to 2 tablespoons canola oil

　　6 scallions, green parts only, cut into 1-inch lengths

　　White rice, for serving

　　

Step 1

Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.

　　

Step 2

With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. Set aside.

　　

Step 3

In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

　　

Step 4

Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.