Orange Beef the Editors of Publications International, Ltd.
Makes 4 servings
|1||pound boneless beef top sirloin or tenderloin steaks|
|2||cloves garlic, minced|
|1||teaspoon grated fresh orange peel|
|2||tablespoons soy sauce|
|2||tablespoons orange juice|
|1||tablespoon dry sherry|
|1||tablespoon peanut or vegetable oil|
|2||cups hot cooked white rice (optional)|
|Orange peel strips or orange slices (optional)|
- Cut beef in half lengthwise, then crosswise into thin slices. Toss with garlic and orange peel in medium bowl.
- Blend soy sauce, orange juice and sherry into cornstarch in cup until smooth.
- Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add half of beef mixture; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove to large bowl. Repeat with remaining beef. Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Serve over rice; garnish with orange peel strips.
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