Orange Veggie "Beef"
1 package Lightlife Steak Strips
juice from 1 orange
zest from 1 orange
1 tablespoon rice wine vinegar
2 tablespoons Tamari (or soy sauce)
2 tablespoons cornstarch, divided
2 cloves garlic--minced
1 teaspoon brown sugar
1 dry chile
1-inch chunk fresh ginger
2 tablespoons olive oil
1 tablespoon sweet chili sauce
*Add veggie meat strips to a medium sized bowl. Toss with 1 tablespoon cornstarch. Heat olive oil in a frying pan. Add steak strips. Saute for 5 minutes until warmed all the way through. Set aside.
*In the same frying pan, turn the heat to medium low. Add the dried chile and the ginger. Infuse the oil with the flavors, by letting the chile and ginger steep in the oil while you prepare the sauce. Turn periodically.
*In a small bowl, mix orange juice, Tamari, vinegar, and remaining cornstarch. Set aside. Add minced garlic to frying pan. Saute until soft. Remove chile and ginger from oil. Stir orange juice mixture into the oil and garlic. Stir until the sauce thickens and gets shiny. Stir in the zest and the sweet chili sauce (reserve some for garnish). Stir in the veggie beef. Cook for 1-2 minutes. Serve hot with steamed rice and veggies (I served with beer-braised sugar snap peas!).