Saturday, March 13, 2010

Szechwan Beef Stir-Fry

12 oz boneless beef top round steak or sirloin
3 Tbsp. orange juice
3 Tbsp. soy sauce
2 Tbsp. water
1/8 tsp. sesame oil
1 tsp. dry mustard
1 Tbsp. grated fresh ginger
2 tsp. cornstarch
1 tsp. sugar
2 cloves garlic, minced
1 Tbsp. olive oil
Thinly sliced green onions
1 green bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1/2 lb. fresh snow peas

If desired, partially freeze the beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size pieces. For sauce, in a small bowl stir together orange juice, soy sauce, water, mustard, sesame oil, ginger, cornstarch, sugar, and garlic; set aside. In a wok or large skillet heat oil over medium-heat and put all vegetables in. Cook stirring often, for about 3-5 minutes depending on how soft you want your vegetables. Remove from pan. Add beef strips to hot pan. Cook and stir for about 5-8 minutes until no longer pink, and browned on the outside. Remove from pan. Stir sauce in bowl. Add sauce to center of pan. Cook and stir until thickened about 2 minutes. Put vegetables and beef back in and stir to coat. Cook an additional 2 minutes stirring constantly. Serve immediately. You can serve with noodles, or rice. We chose noodles. YUMMY recipe!!!!

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