Asian Meals - Orange Beef Stir Fry

This recipe was the start of my love for recreating Chinese Food at home. So often Chinese restuarants use premade sauces they purchase from resturany supply companies and slap the dishes together in the back like fast food. These sauces have all kinds of dies and preservatives in them. Of course it doesn't have to be that way! That is not how millions of Chinese momma's cook, they do it from scratch with items form the local market. That is what I wanted to do! (In PA I had the luxury of a Asian Market, which I do not any here, but many things can be gotten or made from ingrediants that you can find or sub.) We were spoiled in San Francisco by REAL Asian food, the variety and styles from differnt regions are unbelievable. SF is the best place in America to samplea wide variety of Asian fare! (Even better than NYC in my opinion! I've spent time in both places.) Anyway.....Back to this recipe - You can easily sub chicken or Tofu for the beef. Serve over brown rice with either steamed brocc, peas, green beans, or sliced red or gr. bell peppers. Serves 6.

2lbs (or 3C) flank steak sliced thinly against the grain.
1T oil
1/2 tsp + fresh ginger chopped
1 tsp fresh ginger, crushed

*Brown the meat together with the ingrediants above, then set aside and keep warm.

Sauce
1c orange juice
1c broth
1/4c maple sugar, rounded. (you may use brown sugar)
3T soy sauce
1T fr. ginger, chopped
1T fr. garlic, minced
1T+ corn starch
pinch of cayenne
pinch of dr. red pepper flakes (to taste)

* Mix sauce together and pour into beef skillet, bring to boil and until thickened. Add meat and toss to coat. Serve over steamed brown rice.