| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | Beef, Stir fry | 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 <robinc@cronus.oanet.com> on 9 Nov 1997 10:27:24 -0700 Recipe by: Canadian Living Magazine Posted to recipelu-digest Volume 01 Number 297 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997
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