Stir-Fry with Flank Steak

Ingredients:

• 1 whole flank steak

• 2 oranges

• 1/3 cup apple cider vinegar

• 1/3 cup soy sauce

• 1/3 cup Worcestershire sauce

• 2 tsp powdered ginger

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp pepper

• fresh mixed vegetables sliced thin: examples - sugar snap peas, carrots, broccoli, cauliflower

• pasta or rice

Directions:

1. Marinade: It is recommended to let the steak marinade all day, so this step should be completed in the morning. Combine the oranges, vinegar, soy sauce, Worcestershire sauce, ginger, garlic powder, onion powder, and pepper in a gallon-sized zipper bag. Cut the oranges in half and squeeze the juice into the bag. Add the juiced orange to the marinade as well. Before adding the thawed steak, make sure you trim off any silver skin. Once trimmed, add the steak to the marinade. Close the bag and let it sit in the refrigerator until it is ready to cook that evening.

2. Depending on your preference, make pasta or rice to go with the stir-fry. We prefer fettuccini noodles in our house!

3. Take the steak out of the marinade and dry it off with a paper towel. This promotes browning. To make cooking easier, cut the steak into two or three pieces depending on the size of your skillet. Cook the steak one piece at a time for approximately 10 minutes per side. If you like the steak more rare, you can adjust the time. Cover the steak and let it rest while you finish the rest of the steps.

4. In the same skillet, add a pat of butter and let melt. Once ready, add your longest-cooking vegetable(s) first. Cover with a lid for a few minutes to soften the vegetables. Add the quicker-cooking vegetables next and season with soy sauce and pepper.

5. When all components are finished cooking, you can assemble the stir-fry. When cutting the steak into strips, make sure to cut across the grain so as to keep the steak tender. Layer the vegetables on top of your starch of choice, and then add the steak on top.

6. Enjoy!