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Orange Beef Stir-Fry

edited November -1 in EggHead Forum
Try this its great![p]
Woking in the Big Green Egg - Orange Beef Stir-Fry[p]
Orange Beef Stir-Fry[p]1 lb. beef steak
4 Tbsp. Marinade Bay Binger Teriyaki cooking/grilling sauce, divided
1-1/2 Tbsp. plus 1 tsp. cornstarch, divided
1 clove garlic, minced
1/2 tsp. crushed red pepper
1/2 tsp. grated fresh orange peel
3 Tbsp. orange juice
2 Tbsp. vegetable oil, divided
1 medium carrot, julienne
3 green onions, cut into 2-inch lengths, separating whites from tops
Hot cooked rice for at least four[p]To get started, remove cooking grid from the Big Green Egg. The upper fire ring was made to set a wok in. And thoese dimples in the upper ring were put there by ancient Asians to allow for air flow and to achieve that desired smoky flavor.
Remove top cap of the Big Green Egg and completely open bottom draft door. When temperature reaches 400 degrees, place wok on ring (leave dome open). In about 30 seconds, flip a couple of droplets of water into wok - if water dances about and evaporates, you're ready. [p]Cut beef into thin strips: coat with mixture of 2 Tbsp. teriyaki sauce, 1-1/2 Tbsp. cornstarch and garlic. Let stand 15 minutes. Meanwhile, combine remaining 2 Tbsp. teriyaki sauce, 1 tsp. cornstarch, crushed red pepper, orange peel and juice and 1/4 cup water; set aside. Heat 1 Tbsp. oil in wok over high heat (bottom draft wide open). Add veef and stir-fry 2 minutes; remove. Reduce heat to medium-high (bottom draft open 2/3 way); heat remaining 1 Tbsp. oil in wok. Add Carrot and white parts of green onions; stir-fry 1 minute. Add Green onion tops; stir-fry 30 seconds. Add beef and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens, about 1-1/2 minutes. Serve with rice.[p] [p]