Email to Kim Shook      

Tangy Beef Stir-Fry

Source of Recipe

Cooking Light Cookbook 1994


Recipe Introduction

This was yummy, and very fast. You can get much of it done ahead of time and do everything at the last minute. Much of the time, I will cook the rice (or ramen noodles – I use those a LOT in place of rice) ahead of time and then heat it in the same pan after I do the stir fry (it takes about 2 minutes). The only changes I make are adding a can of sliced water chestnuts, some onions or scallions and I marinate it much longer than 30 minutes. This is great served with my Thai Radish Salad [url] www.recipecircus.com/recipes/Kimberlyn/SALADandDRESSING/Thai_Radish_Salad.html[/url].

List of Ingredients

1 lb. lean boneless beef sirloin steak
2 t. peeled minced gingerroot (use microplane, you’ll be glad you did)
½ t. grated tangerine rind
½ c. fresh tangerine juice
2 T. dry sherry
2 T. low-sodium soy sauce
2 t. cornstarch
½ lb. fresh snow pea pods, trimmed
Vegetable cooking spray
1 t. dark sesame oil
1 c. fresh bean sprouts
¾ c. diagonally sliced celery
3 c. cooked long-grain rice



Recipe

Partially freeze steak. Trim fat from steak and slice it diagonally across grain into ¼” wide strips; place strips in bowl.

Combine gingerroot and next 4 ingredients; stir well. Pour over steak strips; toss to coat. Cover and marinate in refrigerator at least 30 minutes.

Drain steak strips, reserving marinade. Combine reserved marinade and cornstarch; stir well, and set aside.

Coat a wok or large non-stick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high until hot. Add steak strips, and stir-fry 5 minutes, stirring. Remove from wok.

Add vegetables to wok; stir-fry 3 minutes. (I do the peas and onions for a couple of minutes, add the celery and water chestnuts for about 3 more and add the bean sprouts for one more minute). Add the steak and the marinade and cook for 2 – 3 more minutes or until mixture is slightly thickened. Serve over rice.

Serves 6.