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| Orange Beef Stir Fry 12 ounces of beef top round steak
1 teaspoon of finely shredded orange peel
1/2 cup of orange juice
1 tablespoon of cornstarch
1 tablespoon of soy sauce
1 teaspoon of sugar
1 teaspoon of instant beef bouillon granules
1 tablespoon of cooking oil
4 green onion, bias sliced into 1 inch pieces
1 clove garlic, minced
6 cups coarsely shredded spinach
1/2 of an 8 ounce can of sliced water chestnuts, drained
2 cups of hot cooked rice
Slivered orange peel, optional |
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Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite size strips. Set aside. For the sauce, in a small bowl stir together shredded orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon granules. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Return green mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked rice. If desired sprinkle with slivered orange peel. Makes 4 servings
 
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