Lunch: Beef Stir-Fry with Orzo

Ingredients

1 1/2 c. orzo (rice-shaped pasta)
1 beef flank steak
3 green onions
1 large orange
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. cornstarch
2 tsp. salad oil
1 tbsp. gingerroot
1 garlic clove

Instructions

Prepare orzo as label directs; keep warm.
Meanwhile, cut the flank steak lengthwise in half. Then with knife held in slanting position, almost parallel to the cutting surface, cut flank steak crosswise into 1/8-inch-thick slices.
Thinly slice green onions. With vegetable peeler, cut peel from orange into thin strips. Into cup, squeeze juice from orange. You should have about 2/3 cup (add water, if necessary, to equal 2/3 cup liquid). Into juice in cup, stir sugar, soy sauce, and cornstarch until blended.
Reserve 1 tablespoon sliced green onion for garnish. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook remaining green onions with ginger, garlic, and orange peel until tender and lightly browned. With slotted spoon, remove to bowl. In oil remaining in skillet over high heat, cook beef, half at a time, stirring quickly and constantly, until beef loses its pink color, about 2 to 3 minutes. Return beef to skillet; stir in green-onion mixture and orange-juice mixture, stirring quickly and constantly, until mixture boils and thickens slightly.
To serve, spoon stir-fried beef mixture and orzo onto large platter. Sprinkle with reserved green onion.

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