Spicy Beef with Oranges
- 1/3 cup orange juice 75 mL
- 2-3 Tbsp dark soy sauce 30-45 mL
- 2 Tbsp cornstarch, to divide 30 mL
- 1 Tbsp orange zest 15 mL
- 2 oranges
- 2 Tbsp canola oil 30 mL
- 1 lb (500 g) trimmed, boneless sirloin beef, cut into 1/4 inch strips
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger 15 mL
- 1 small red onion, thinly sliced
- 1 small red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 cup sugar snap peas 250 mL
- 1/2 tsp red pepper flakes 2 mL
- 2 cups cooked white rice 500 mL
- 1. In small bowl, combine orange juice, soy sauce, 1 Tbsp (15 mL) cornstarch and orange zest. Set aside.
- 2. Peel oranges. Cut into 1/2-inch (1.25 cm) slices and then halve the slices. Set aside.
- 3. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Quickly toss beef with remaining 1 Tbsp (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.
- 4. Add garlic, ginger, onion, peppers, snap peas and red pepper flakes to pan. Cook while stirring, about 4-5 minutes. Add orange juice and soy sauce mixture and beef to pan. Heat through. Gently stir in oranges. Serve hot with white rice.
1 cup (250 mL)
|Total Fat||7 g|
|Saturated Fat||1 g|
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Beef Satay with Peanut Sauce
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