Source: Double Delicious by Jessica Seinfeld
A tasty dish, I listed my tip within the directions.
Prep: 20 minutes
Total: 20 minutes
1 1/2 pounds lean beef cut into cubes OR 1 package firm tofu, drained and cut into 1/2-inch cubes
1/2 cup cornstarch, plus 1 tsp
1/2 tsp pepper
2 Tbsp canola oil
2 Tbsp reduced-sodium soy sauce
1/2 cup 100% orange juice
Zest of 1 orange
1/4 cup warm water
1/2 cup sweet potato puree
1 Tbsp light brown sugar
1 tsp freshly grated ginger
1 tsp hot chili paste (if not using sub in 2 gloves garlic)
2 medium carrots, sliced (about 1.5 cups)
1 cups broccoli florets
1 Tbsp canola oil
1/4 cup chopped scallions (optional)
Coat the beef or tofu with 1/4 cup of the cornstarch and the pepper in a large bowl. Heat the 2 tablespoons of canola oil on high heat in a wok or saute pan and then carefully add the cubed beef or tofu. Cook until golden brown and crispy, about 7 to 8 minutes, stirring once or twice. Transfer to paper towels to drain excess fat.
**In separate bowl, combine the soy sauce, orange juice, zest, water, sweet potato puree, brown sugar, ginger, chili paste or garlic, and the remaining cornstarch and mix until smooth.
[**My way for this step – I took a sweet potato, pricked it and put it in the microwave on a single paper towel and microwaved it for 7 minutes. Once cool I cut the potato in half and scooped out the insides into a blender and added the soy sauce, orange juice, zest, water, brown sugar, ginger, chili paste or garlic, and the remaining cornstarch and blended until smooth.]
In a clean saute pan, saute the carrots and borccoli in 1 tablespoon of oil for 1 to 2 minutes. Push the carrots off to the side, add the soy sauce mixture, and bring the sauce to a boil. Then add the beef or tofu to the pan and coat with the sauce. Cook 1 to 2 minutes more, until the sauce thickens. Garnish with scallions and serve immediately.