Orange-beef Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1 tbsp: Cornstarch,
1 tsp: Sugar,
1 tsp: Instant beef bouillon granules,
1 tsp: Orange peel, finely shredded
1/2 cup: Orange juice,
1 tbsp: Soy sauce,
BEEF
12 ounce: Beef top round steak,
Nonstick spray coating,
1 Clove: garlic, minced
4: Green onions, bias cut into 1-inch lengths
1 tbsp: Cooking oil,
8 ounce: Fresh spinach, torn into bite-size pieces
4 ounce: Sliced water chestnuts, drained, 1/2 can
2 cup: Cooked rice, hot
Directions:
Orange Sauce: For Orange Sauce, combine all of the sauce ingredients
and set aside.
Beef: Partially freeze steak; slice thinly across the grain into
strips. Spray a wok or large skillet with nonstick spray coating.
Stir-fry garlic and onion 1 minute and remove from wok. Add oil to
wok, if needed. Stir-fry half of the beef for 2 to 3 minutes. Remove
form the wok and stir-fry the rest of the beef. Return all of the
beef to the wok. Stir in the Orange Sauce. Cook and stir until
bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover
and cook for 1 minute. Serve hot over rice.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
Source from luhu.jp
and set aside.
Beef: Partially freeze steak; slice thinly across the grain into
strips. Spray a wok or large skillet with nonstick spray coating.
Stir-fry garlic and onion 1 minute and remove from wok. Add oil to
wok, if needed. Stir-fry half of the beef for 2 to 3 minutes. Remove
form the wok and stir-fry the rest of the beef. Return all of the
beef to the wok. Stir in the Orange Sauce. Cook and stir until
bubbly. Stir in spinach, water chestnuts, and onion mixture. Cover
and cook for 1 minute. Serve hot over rice.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
Source from luhu.jp