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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. The crispy veggies contrast nicely with the tender beef and juicy oranges, she informs. Even the most finicky eaters in our family can't resist it. Ingredients:
1 cup orange juice |
1/2 cup soy sauce |
2 tablespoons worcestershire sauce |
1 teaspoon garlic powder |
1/4 teaspoon ground ginger |
1 pound beef round steak, cut into thin strips |
2 cups fresh or frozen snow peas |
1 medium green pepper, julienned |
1 cup sliced fresh mushrooms |
2 tablespoons canola oil |
1 can (11 ounces) mandarin oranges, drained |
2 tablespoons cornstarch |
hot cooked rice |
Directions:
1. In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.
2. Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
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