|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.
Serving size Complete recipe
Calories 1268Calories from Fat 462
% Daily Value*
Total Fat 52 g80%
Saturated Fat 9 g45%
Trans Fat 0 g
Sodium 3787 mg157.79%
Total Carbohydrates 98 g32.7%
Dietary Fiber 15 g60%
Sugars 49 g
Protein 111 g222%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet