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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago. Ingredients:
2 large oranges |
3 tablespoons dry sherry |
3 tablespoons soy sauce |
2 tablespoons fresh ginger, minced or grated |
1 lb boneless beef roast, partially frozen |
2 teaspoons cornstarch |
2 tablespoons salad oil |
3 stalks celery, thinly sliced diagonally |
1 cup fresh bean sprout |
1 cup fresh snow pea |
Directions:
1. Grate peel from one of the oranges.
2. Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
3. Slice meat 1/8th inch thick across the grain, place in marinade.
4. Let meat marinate at least 5 minutes or cover and chill for 24 hours.
5. Remove beef from marinade before cooking and set aside.
6. Mix marinade with corn starch.
7. Heat wok or heavy frying pat to high heat, add 2 tsp.
8. oil.
9. Stir fry meat quickly, in several small batches, until lightly browned.
10. Add more oil as needed.
11. Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
12. Add marinade, stir until boiling, mix in meat and remove from heat and serve.
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