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Stir-fried beef strips,
green onions, spinach and water chestnuts in an orange-garlic
soy sauce.
Orange-Beef Stir-Fry
- 12 ounces beef top round steak
- 1 teaspoon finely shredded orange peel
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon beef base or bouillon
granules
- 1 tablespoon peanut or vegetable
oil
- 4 green onions, bias-sliced into 1-inch
pieces
- 2 garlic cloves, finely minced
- 6 cups (8-ounces) coarsely shredded spinach
- 1/2 of an 8-ounce can sliced water chestnuts,
drained
- Hot cooked rice
- Slivered orange peel (optional)
- Trim fat from meat. Partially freeze meat.
Thinly slice across the grain into bite-size strips. Set aside.
- For sauce, in a small bowl stir together
shredded orange peel, orange juice, cornstarch, soy sauce, sugar,
and beef base or granules. Set aside.
- Add oil to a wok or large skillet. Preheat
over medium-high heat (add more oil if necessary during cooking).
Stir-fry green onions and garlic in hot oil for 1 minute. Remove
green onion mixture from wok.
- Add meat to wok. Stir-fry fro 2 to 3 minutes
or to desired doneness. Push meat from center of wok.
- Stir sauce; add to center of wok. Cook
and stir until thickened and bubbly. Return green onion mixture
to wok. Add the spinach and water chestnuts. Stir all ingredients
together to coat. Cover and cook about 1 minute more or until
heated through.
- Serve immediately over hot cooked rice.
If desired, sprinkle with slivered orange peel.
Makes 4 servings.
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