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Recipe Name: Orange Ginger Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Sirloin steak, 3/4-inch
5 Carrots, peeled
2 Oranges
1/2 Cup(s) Oyster sauce
3 Tablespoon(s) Soy sauce and sherry
1 Tablespoon(s) Cornstarch
1/2 Teaspoon(s) Hot pepper sauce
4 Teaspoon(s) Oil
2 Tablespoon(s) Gingerroot, minced
3 Cloves garlic, minced
2 Cup(s) Snow peas or sugar snap
peas trimmed
Trim fat from steak. Slice across the grain into 1/8-inch thick
strips;cut into 2-inch lengths. Cut carrots into 3-inch chunks; slice
into1/4-inch sticks. Using zester, peel rind of oranges into long ,
narrowstrips. Squeeze oranges to make 1/3 cup juice. Whisk together
half ofthe rind, the juice, oyster and soy sauces, sherry, cornstarch
andpepper sauce. In bowl, combine beef with 2 tablespoons of the sauce;
letstand for 20 minutes. In wok, heat half of the oil over high
heat;stir-fry beef in batches, for 1 to 2 minutes or until browned but
stillpink inside. Transfer to plate. Add remaining oil, ginger, and
garlic towok; stir-fry over medium-high heat for 30 seconds or until
golden. Addcarrots and 1/4 cup water; cover and cook for 2 minutes.
Meanwhile,halve snow peas diagonally. Stir into wok with beef and
remaining sauce;bring to boil and cook, uncovered, for 1 to 2 minutes
or untilthickened. Top with remaining rind.Originally posted to by Robin Cowdrey<> on 9 Nov
1997 10:27:24 -0700Recipe by: Canadian Living MagazinePosted to
recipelu-digest Volume 01 Number 297 by
RecipeLu<> on Nov 24, 1997

Nutrition (calculated from recipe ingredients)
Calories: 433
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 15.9mg
Sodium: 1529.5mg
Potassium: 677.2mg
Carbohydrates: 67.9g
Fiber: 11.5g
Sugar: 23.5g
Protein: 15.3g

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