Beef and Orange Stir-Fry

I am a huge fan of stir-frying at home.  In fact it was through teaching myself to stir-fry that for the first time in my life I am not only eating vegetables but craving them.  Perhaps it's because it seems to me that its very difficult to over-cook what ever it is one is cooking while stir-frying.  There is noting more disgusting than mushy veggies.
I found this recipe in one of my favorite cookbooks, Everyday Food from the Martha Stewart kitchens.  This cookbook should be on every home cooks shelf.  There are over two hundred fresh, easy and healthy recipes that are simple and affordable.  Further, the best component is that it's divided into seasons!  Personally, I think all cookbooks should be divided up this way.
Enough about the book, this recipe only cost me $7.00!  Though, I did substitute the beef with pork chops to keep the price down. Normally I shy away from food that is very citrus but this sauce is to die for!  The sweet and salty flavor marries perfectly with, in my case, the pork.  Not to mention the fresh orange slices.  Really, any meat would work well with this recipe, so feel free to improvise!

• 3 Oranges
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 1/2 lbs. trimmed boneless, sirloin or rib-eye steak, cut into 1/2 inch thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• white rice for serving

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange.  Add the garlic and the soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges.  Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds.  Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated.  Heat 1 tablespoon oil in a large nonstick skillet over high heat.  Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute.  Return the beef to the skillet; add the orange slices and scallions.  Toss until coated and heated through.  Serve hot, with white rice.