Post by barb43 on Jan 22, 2023 4:40:39 GMT
Orange-Scented Beef Stir-Fry
This recipe has a tasty 'secret ingredient.'*
For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
Serves 4.
Ingredients:
½ cup reduced-sodium beef, bone, or vegetable broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
1/4 teaspoon powdered ginger
4 teaspoons olive or coconut oil, divided
12 - 16 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips+
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)
Directions:
Step 1
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar, chile-garlic sauce and ginger in a small bowl; mix well.
Step 2
Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, turning frequently, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 tablespoon oil; transfer to the plate.
Step 3
Add the remaining 2 tablespoons oil to the wok. Add onion; stir-fry for 3-4 minutes. Push onion to the sides of the skillet. Add bell pepper and broccoli; stir-fry for 3 minutes. Pour in the remaining 1/4 cup broth and stir all vegetables together in the broth. Cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to open space in the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Note: If you plan to serve this stir-fry dish with rice, you may want to prepare the rice in advance and keep it warm while you make the stir-fry, which cooks fast.
* Orange Marmalade is the secret ingredient.
+ 1 lb of lean beef stew meat is excellent to use as the beef in this recipe.
This recipe has a tasty 'secret ingredient.'*
For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
Serves 4.
Ingredients:
½ cup reduced-sodium beef, bone, or vegetable broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
1/4 teaspoon powdered ginger
4 teaspoons olive or coconut oil, divided
12 - 16 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips+
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)
Directions:
Step 1
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar, chile-garlic sauce and ginger in a small bowl; mix well.
Step 2
Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, turning frequently, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 tablespoon oil; transfer to the plate.
Step 3
Add the remaining 2 tablespoons oil to the wok. Add onion; stir-fry for 3-4 minutes. Push onion to the sides of the skillet. Add bell pepper and broccoli; stir-fry for 3 minutes. Pour in the remaining 1/4 cup broth and stir all vegetables together in the broth. Cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to open space in the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Note: If you plan to serve this stir-fry dish with rice, you may want to prepare the rice in advance and keep it warm while you make the stir-fry, which cooks fast.
* Orange Marmalade is the secret ingredient.
+ 1 lb of lean beef stew meat is excellent to use as the beef in this recipe.