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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great quick supper for those very busy soccer nights! We normally make it with a pot of rice or chow-mein. (I can sometimes con the kids into making this for me, which is even more of a bonus!) It's very good and you can add whatever vegetables that appeal to your family. I got this recipe from the Canadian Living Magazine, (1997) and have made it many, many times! Ingredients:
1 lb sirloin steak, about 3/4 inch thick |
5 carrots, peeled |
2 oranges |
1/2 cup oyster sauce |
3 tablespoons soya sauce |
3 tablespoons sherry wine |
1 tablespoon cornstarch |
1/2 teaspoon hot pepper sauce |
4 teaspoons vegetable oil |
2 tablespoons minced gingerroot |
3 garlic cloves, minced |
2 cups sugar snap peas or 2 cups snow peas, trimmed |
Directions:
1. Trim Fat From Steak.
2. Slice across the grain in 1/8 inch thick strips; cut into 2-inch lengths.
3. Cut carrots into 1/4 inch pieces.
4. Using zester, peel rind of oranges into long, narrow strips.
5. Squeeze oranges to make 1/3 cup of juice.
6. Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce.
7. In bowl, combine beef with 2 TBS of the sauce and let stand for 20 minutes.
8. In wok, heat half of the oil over high heat; stir fry beef in batches for 1- 2 minutes or until browned but still pink inside.
9. Transfer to plate.
10. Add remaining oil, ginger and garlic to wok.
11. Stir-fry over medium-high heat for 30 seconds or until golden brown.
12. Add carrots and 1/4 cup water.
13. Cover and cook for 2 more minutes.
14. Meanwhile, halve snow peas diagonally.
15. Stir into wok with beef and remaining sauce; bring to boil and cook uncovered for 1- 2 minutes or until thickened.
16. Top with remaining rind.
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