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Tangy Beef Stir Fry

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Ingredients
  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
  Cornstarch 2 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
Oceanian
Method: 
Stir Fried
Ingredient: 
Beef

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