| 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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