Citrus Beef Stir Fry Recipe
Ingredients
| Oranges | 2 Large | |
| 3 tablespoons each dry sherry and soy sauce | ||
| Minced ginger | 2 Tablespoon | |
| 1 pound boneless, fat-trimmed lean beef, such as top sirloin | ||
| Cornstarch | 2 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| Celery stalks | 3 , thinly sliced | |
| Bean sprouts | 1 Cup (16 tbs) | |
| 1 cup Chinese pea pods, ends and strings removed | ||
Directions
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.
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.
Chef
