"Tangy Orange Beef"
From the book
300 best Stir-Fry recipes, by Nancie Mcdermott
Ingredients:
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) white or cider vinegar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) salt or to taste
12 oz (375 g) lean boneless beef, thinly sliced
1 tsp (5 mL) grated orange zest, optional
3 tbsp (45 mL) orange juice
1 tbsp (15 mL) granulated sugar
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh gingerroot
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) chopped green onions
Recipe:
1. In a bowl, combine soy sauce, vinegar, cornstarch and salt and mix well into a smooth sauce. Add beef and stir to coat well. Set aside.
2. In a small bowl, combine orange zest, if using, orange juice and sugar and stir well. Set aside.
3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add ginger and carrot and toss well, until ginger is fragrant and carrots are beginning to soften, about 30 seconds.
4. Push carrots to the side and add beef mixture. Spread into a single layer and cook, undisturbed, until edges change color, about 1 minute. Toss well. Cook, tossing occasionally, until beef is cooked through, 1 to 2 minutes more.
5. Add orange juice mixture, pouring around sides of pan. When it begins to sizzle, toss well to season beef evenly. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.
I give this a meal a 4.5 out of 5. Looking at this recipe, it said it serves four, but we figured we might as well be safe and double everything to create a huge dish. I'm glad we did, because we divided the meal between 3 people and it was a perfect amount of food. We ate this on top of a bed of white rice, with a side Asian salad we bought from the super market. Overall, this is probably the best orange beef I've had in my life, definitely better than any take out I've eaten. My only advice would be to drain some of the juice from the meat before adding the orange sauce.
