Beef Orange Stir Fry
|Beef boneless sirloin steak||1 Pound|
|Bok choy||4 Medium|
|Ground ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm) (Chopped)|
|Garlic||2 Clove (10 gm), chopped|
|Vegetable oil||2 Tablespoon|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
|Frozen pea pods||6 Ounce, thawed slightly (1 Package)|
|Onion||1 Small, chopped|
|Orange juice||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Red pepper||1⁄8 Teaspoon, crushed|
Trim fat from beef steak.
Cut beef with grain into thin 2-inch strips.
Cut bok choy diagonally into 1/4-inch slices; chop the green tops.
Cut carrots diagonally into thin slices.
Heat 12-inch skillet or wok until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
Add 1 tablespoon oil; rotate skillet to coat side.
Add beef and sprinkle with ginger and garlic.
Cook and stir about 3 minutes or until beef is brown.
Remove beef from skillet.
Add 2 tablespoons oil to skillet; rotate skillet to coat side.
Add bok choy, carrots, pea pods and onion.
Cook and stir about 3 minutes or until carrots are tender.
Stir in beef and orange juice; heat to boiling.
Mix cold water, cornstarch, soy sauce and red pepper; stir into beef mixture.
Cook and stir about 1 minute or until thickened.