Orange Beef Stir-Fry

The Payne kitchen puts out a fair share of stir-fry.  It's one of my go-to meals when I don't really have a plan, but see a handful of random vegetables starring me down from the inside of the fridge.  So I added a few extra veggies to this, but stayed true to the recipe for the sauce.  It was good, but I was expecting more of the orange flavor to come out. 

• 1 teaspoon freshly grated orange zest
• 1/2 cup orange juice
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon beef bouillon granules (or 1 cube beef bouillon crushed)
• 12 ounces skirt steak or flank steak
• 2 teaspoons canola or vegetable oil
• 4 green onions, white and green parts chopped
• 1 clove garlic, finely minced
• 1-2 cups chopped fresh broccoli
• 1 cup chopped carrots
• 1 red bell pepper, seeded and cut into thin strips
• 1/4 cup water
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• In a small bowl, stir together the fresh orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
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• Thinly slice the beef across the grain. Lightly salt and pepper the beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally. Remove the beef to a plate or bowl.
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• Add the remaining 1 teaspoon oil to the pan. Add the green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add the chopped broccoli carrots and red pepper. Stir to combine. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes. Stir in the cooked beef.
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• Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice.
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