Orange Ginger Beef
Ingredients
- 1 lb sirloin steak, about 3/4 inch thick
- 5 carrots, peeled
- 2 oranges
- 12 cup oyster sauce
- 3 tablespoons soya sauce ⓘ
- 3 tablespoons sherry wine ⓘ
- 1 tablespoon cornstarch ⓘ
- 12 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 ⓘ
Instructions
- Trim Fat From Steak.
- Slice across the grain in 1/8 inch thick strips; cut into 2-inch lengths.
- Cut carrots into 1/4 inch pieces.
- Using zester, peel rind of oranges into long, narrow strips.
- Squeeze oranges to make 1/3 cup of juice.
- Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce.
- In bowl, combine beef with 2 TBS of the sauce and let stand for 20 minutes.
- 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.
- Transfer to plate.
- Add remaining oil, ginger and garlic to wok.
- Stir-fry over medium-high heat for 30 seconds or until golden brown.
- Add carrots and 1/4 cup water.
- Cover and cook for 2 more minutes.
- Meanwhile, halve snow peas diagonally.
- Stir into wok with beef and remaining sauce; bring to boil and cook uncovered for 1- 2 minutes or until thickened.
- Top with remaining rind.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).