A twist on a Chinese restaurant classic uses Bigelow� Orange & Spice Herb�tea as the basis for a flavorful marinade and stir fry sauce. The addition of fresh, red chili peppers give the dish a pop of color, and a spicy kick..
- ½ cup of hot water
- 4 Bigelow® Orange & Spice Herb Tea Bags
- 1 tablespoon rice vinegar
- 1 tablespoon plus 2 tablespoons canola oil
- 1 tablespoon minced fresh red chili pepper (medium)
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- Pinch of sugar
- 1 lb steak, cut crosswise into ⅛ "" strips
- 1 bunch Chinese broccoli (broccolini) approx. ½ lb - cut into 1"" pieces
- 10 scallions, chopped into 1"" pieces
- Salt and pepper
- 4 cups cooked brown rice
This twist on a Chinese restaurant classic uses Bigelow® Orange & SpiceTM Herb tea as the basis for a flavorful marinade and stir fry sauce. The addition of fresh, red chili peppers (sometimes referred to as Fresno peppers) not only give the dish a pop of color, but also a spicy kick. If you cannot find Fresno peppers in the produce section of your local grocery store, you will get the same amount of heat from a fresh, green jalapeno pepper. Place the tea bags in the hot water and allow to steep for 5-7 minutes. Be sure to thoroughly squeeze out tea bags before removing them. Set aside and allow tea to cool slightly. In a small bowl or measuring cup, combine the tea, vinegar, 1 tablespoon of canola oil, chili pepper, ginger, garlic and sugar. Whisk to combine. Place the steak strips and tea mixture into a large ziplock bag and marinate in the refrigerator for at least one hour or overnight. In a large skillet or wok, heat remaining 2 tablespoons of canola oil over medium-high heat. Add the Chinese broccoli and stir fry for one to two minutes, until just tender. Add the steak (reserve the marinade), and continue to cook for another two minutes. Add scallions and reserved marinade to the pan and cook another minute, or until it is almost completely absorbed. Season with salt and pepper and serve over cooked rice.