Orange Ginger Beef

Categories: Beef | Stir fry

Serves: 4 Servings

Ingredients:

1 lb Sirloin steak; 3/4-inch
-thick
5 Carrots; peeled
2 Oranges
1/2 c Oyster sauce
3 tb Soy sauce and sherry
1 tb Cornstarch
1/2 ts Hot pepper sauce
4 ts Oil
2 tb Gingerroot; minced
3 Cloves garlic; minced
2 c Snow peas or sugar snap
-peas, trimmed

Instructions:
Trim fat from steak. Slice across the grain into 1/8-inch thick strips; cut
into 2-inch lengths. Cut carrots into 3-inch chunks; slice into 1/4-inch
sticks. Using zester, peel rind of oranges into long , narrow strips.
Squeeze oranges to make 1/3 cup juice. Whisk together half of the rind, the
juice, oyster and soy sauces, sherry, cornstarch and pepper sauce. In bowl,
combine beef with 2 tablespoons of the sauce; let stand for 20 minutes. In
wok, heat half of the oil over high heat; stir-fry beef in batches, for 1
to 2 minutes or until browned but still pink inside. Transfer to plate. Add
remaining oil, ginger, and garlic to wok; stir-fry over medium-high heat
for 30 seconds or until golden. Add carrots and 1/4 cup water; cover and
cook for 2 minutes. Meanwhile, halve snow peas diagonally. Stir into wok
with beef and remaining sauce; bring to boil and cook, uncovered, for 1 to
2 minutes or until thickened. Top with remaining rind.

Originally posted to rec.food.recipes by Robin Cowdrey
on 9 Nov 1997 10:27:24 -0700

Recipe by: Canadian Living Magazine

Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
on Nov 24, 1997

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