Stir-Fried Orange Beef
This classic Asian dish is full of flavor. Make it once and it will become your family's favorite.
Serves: Serves 4
- 1 TB. sesame oil (can use all canola oil if necessary)
- 1 TB. canola oil
- 1 lb. steak tips, sliced thin (approximately 1⁄4 inch)
- 1⁄2 tsp. salt
- 1 large onion, sliced thin (approximately 1⁄8 inch)
- 1 tsp. crushed garlic
- 6 oz. peapods, fresh or frozen
- 1 (6-oz.) can water chestnuts (optional)
- 1⁄2 cup orange juice
- 1 TB. soy sauce
- 1 TB. orange zest
- 2 TB. brown sugar
- 1⁄4 tsp. black pepper
- Orange slices to garnish
- Heat sesame and canola oils in a wok or large skillet over medium-high heat.
- Sprinkle beef slices with salt, and cook four minutes or until done. Remove beef to a separate plate and reduce heat to medium.
- Cook onion for two minutes. Add garlic and cook for one minute. Add peapods and water chestnuts, and cook for an additional two minutes or until pods are still crisp but turning tender.
- Return beef to wok or skillet, add orange juice, soy sauce, orange zest, brown sugar, and pepper. Cook, stirring, for one minute.
- Serve over white rice, garnished with thinly sliced orange cross-sections.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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