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Orange-beef stir-fry
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Ethnic, Fruits, Orange, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SAUCE | | 1
| tbsp | Cornstarch | | 1
| tsp | Sugar | | 1
| tsp | Instant beef bouillon | | | -granules | | 1
| tsp | Orange peel, finely shredded | | 1/2
| cup | Orange juice | | 1
| tbsp | Soy sauce | | | BEEF | | 12
| oz | Beef top round steak | | | Nonstick spray coating | | 1
| | Clove garlic, minced | | 4
| | Green onions, bias cut into | | | -1-inch lengths | | 1
| tbsp | Cooking oil | | 8
| oz | Fresh spinach, torn into | | | -bite-size pieces | | 4
| oz | Sliced water chestnuts | | | -drained (?can) | | 2
| cup | Cooked rice, hot |
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Procedures:
| 1 | Orange sauce: for orange sauce, combine all of the sauce ingredients and set aside. | | 2 | Beef: partially freeze steak; slice thinly across the grain into strips. | | 3 | Spray a wok or large skillet with nonstick spray coating. | | 4 | Stir-fry garlic and onion 1 minute and remove from wok. | | 5 | Add oil to wok, if needed. | | 6 | Stir-fry half of the beef for 2 to 3 minutes. | | 7 | Remove form the wok and stir-fry the rest of the beef. | | 8 | Return all of the beef to the wok. | | 9 | Stir in the orange sauce. | | 10 | Cook and stir until bubbly. | | 11 | Stir in spinach, water chestnuts, and onion mixture. | | 12 | Cover and cook for 1 minute. | | 13 | Serve hot over rice. | | 14 | Low calorie recipes; summer 1988 |
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