Tyler's turn in the kitchen

Tyler discovered this stir-fry recipe about 6 months ago and it is now one of our favorite meals. We've tried other stir-frys but keep coming back to this one. Our recipe is adapted from a Rachael Ray 30 minute meal recipe. You can make this with chicken or beef. We eat so much chicken that we usually make this with london broil just to shake things up. Tyler is not comfortable enough with this whole "food blogging thing" to write an intro himself but here's what he said when I asked if he had tips for this recipe: "Taste the sauce as you go along, be careful not to let it get too salty." There you go folks, tips from the chef himself ;) Satay Stir-Fry with Orange Scented Jasmine Rice (made by Tyler) 3 3/4 cups water 2 oranges, zested 2 cups jasmine rice, rinsed 2 tablespoons canola oil Flank steak or london broil cut into thin strips 3 cloves garlic, crushed 1 bag of your favorite variety of stir fry veggies. Satay sauce: 4 rounded tablespoonfuls chunky peanut butter 3 tablespoons soy sauce 3 tablespoons honey 1-inch ginger root, peeled and minced 1 clove garlic, crushed 1 teaspoon crushed red pepper flakes 1/2 orange, juiced Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork. For stir-fry, heat a large nonstick skillet or wok over high heat. Add beef, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Add sauce to meat & veggie mix, stir until coated. Serve over orange-scented jasmine rice.