Citrus Beef Stir Fry
|Oranges||1 Pound (2 Large Size)|
|Dry sherry||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Boneless lean beef||1 Pound, fat trimmed (Such As Top Sirloin)|
|Salad oil||2 Tablespoon|
|Celery stalks||3 , thinly sliced|
|Bean sprouts||1 Cup (16 tbs)|
|Chinese pea pods||1 Cup (16 tbs), ends and strings removed|
Grate peel from 1 orange.
Squeeze juice from oranges into a large bowl; mix in peel, sherry, soy, and ginger.
Slice meat 1/8 inch thick across grain.
Stir into bowl.
Let stand at least 5 minutes, or cover and chill up until next day; stir several times.
Drain marinade and mix with cornstarch.
Place a wok or 12- to 14-inch frying pan on high heat.
When pan is hot, add 2 teaspoons oil and half the meat.
Stir-fry until meat is tinged with brown, then pour meat into another bowl.
Repeat to cook remaining meat.
Heat remaining oil; add celery, sprouts, and peas.
Stir until peas turn brighter green, about 1 minute.
Add marinade; stir until boiling.
Mix in meat.