| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
California |
All newly t, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Top sirloin steak |
| 1 |
cn |
(8 oz.) water chestnuts; drained |
| 2 |
tb |
Vegetable oil |
| 3 |
md |
Carrots; cut in 2 inch sticks |
| 1 |
md |
Onion; sliced |
| 1 |
|
Clove garlic; pressed |
| 1 |
tb |
Chopped fresh ginger root |
| 1 |
lg |
Green bell pepper; chunked |
| 1 |
qt |
Salad lettuce |
| 1/4 |
c |
Orange marmalade |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
Thinly slice sirloin against grain in 1 inch wide strips. Cut each water
chestnut in half. In a large skillet or wok, quickly brown sirloin in hot
oil. Stir in chestnuts, carrots, onion, garlic and ginger until onion is
soft. Stir in pepper and lettuce for one minute. Stir in marmalade and soy
sauce. Cook, stirring about 2 minutes. Serve at once. Makes 4 servings.
Recipe by: Bud of California Posted to MC-Recipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997
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