Beef & Orange Stir Fry

Out of the Epicure catalog. Next time I would add some red pepper strips as well. I'd also cut the beef myself because this was pre-cut "stir fry beef" and the pieces were enormous! Also, not all of them were cut properly with respect to the grain of the meat.

3 oranges (zest and juice removed from one)
2 T soya sauce
1 T VE Oriental Stir Fry Seasoning
1 lb bonelss sirloin steak, cut into 1/2" strips
1 T cornstarch
2 T vegetable oil
4 green onions, sliced

Stir together orange zest, juice of 1 orange with soya sauce and VE seasoning. Peel remaining oranges, cut in half and then slice into half-moon shapes. (I got to do that really cool thing that I've seen on all of the cooking shows where I slice off the skin and cut out each little section so I had these perfectly peeled little pieces of orange. It was wicked easy and it was on my 100 list.)

Toss beef with cornstarch and brown in vegetable oil over medium-high heat (I used my electric wok). Transfer cooked meat out onto a plate.

Pour stir-fry sauce into hot pan and reduce by about 1/3 until it's slightly thickened. Return beef and orange slices to pan (I added the green onion now too). Stir until coated. Serve over rice or noodles (RICE!)

It was a little too orange-y for me but I think that the peppers would probably help with that. It was still really orange to orange-yellow in taste. I would probably make it again, it was wickedly filling too.