2tablespoonssoy sauce((low-sodium or gluten free))
2teaspoonschili garlic sauce
2teaspoonsgrated fresh ginger
3/4poundfresh green beans(, ends cut, trimmed into 2-inch pieces)
1 1/2poundssirloin(, sliced thinly with the grain and then into 2-inch wide pieces)
cooked white rice(, for serving)
In a medium bowl, whisk together the orange zest, orange juice, brown sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch.
In a large nonstick sauté pan, heat the oil over medium-high. Add the green beans and stir for about 4-5 minutes until crisp-tender. With a slotted spoon, transfer them to a large bowl. Pat the sirloin dry with paper towels; add to the pan, spreading the pieces out; let cook, without stirring, for 1 minute. Toss and transfer to the bowl with the green beans.
Give the orange juice mixture a swirl and add it to the pan; cook scraping up any brown bits, until thickened, about 2 minutes. Add sirloin and green beans back into the pan, along with any accumulated juices, and the scallions; toss to coat.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.