Citrus Beef Stir Fry

the.instructor's picture

Sep. 03, 2010


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)
Cornstarch 2 Teaspoon
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.

Recipe Summary

Nutrition Facts

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