Tangy Beef Stir Fry
|Lean boneless beef sirloin steak||1 Pound|
|Peeled minced ginger root||2 Teaspoon|
|Grated tangerine rind||1⁄2 Teaspoon|
|Fresh tangerine juice||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Fresh snow pea pods||1⁄2 Pound|
|Vegetable cooking spray||1 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Diagonally sliced celery||3⁄4 Cup (12 tbs)|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/4 inch-wide strips; place strips in a bowl.
Combine gingerroot and next 4 ingredients; stir well.
Pour over steak strips; toss to coat.
Cover and marinate in refrigerator at least 30 minutes.
Drain steak strips, reserving marinade.
Combine reserved marinade and cornstarch; stir well, and set aside.
Wash snow peas; trim ends, remove strings, and set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides.
Heat at medium-high (375°) until hot.
Add steak strips, and stir-fry 5 minutes.
Remove from wok.
Add snow peas, bean sprouts, and celery to wok; stir-fry 3 minutes.
Add steak strips and marinade mixture; stir-fry 2 to 3 minutes or until mixture is slightly thickened.