Recipe by bluemoon downunder
Marinated beef strips stir-fried with mandarin juice and mandarin segments, bok choy and snow peas. Looks and tastes great. And being low in fat and cholesterol, it's very healthy! The preparation time does not include the time for marinading the meat: several hours or preferably overnight.
Top Review by teresas
Excellent! This was easy to prepare and cooked up quick. I sprinkled some red pepper flakes on top to give it some heat. I omitted the chicken stock based on Derf's review. I did use canned mandarin oranges and wish I hadn't because they broke down during cooking and you couldn't see them. So please use fresh. Thanks for posting. :)
- 400 g rump steak, thinly sliced
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
- fresh ginger, grated, to taste
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon medium-dry sherry
- 2 tablespoons peanut oil
- 2 medium yellow onions, sliced into quarters and then each quarter halved
- 2 mandarin oranges, juice of
- 1⁄2 cup chicken stock
- 3 cups baby bok choy, halved and sliced
- 2 mandarin oranges, peeled and broken into segments
- 20 snow peas
Directions See How It's Made
- Slice the steak into thin strips and place in a bowl. Add the crushed garlic and season to taste with salt, freshly ground black pepper and grated fresh ginger. Cover the meat with soy sauce. Add the dry cooking sherry. Stir together, cover and place in the fridge, for several hours or preferably overnight. The longer the meat marinates the better.
- Heat a little of the oil in a non-stick wok or large non-stick sauté pan.
- Fry the onion, until it begins to soften, remove and set aside.
- Add the rest of the oil to the wok, and on a very high heat, keeping the beef strips moving constantly, fry the meat, so that it is browned on all sides and the juices are sealed inches.
- Slightly lower the heat and return the onion to the pan.
- Add the mandarin juice.
- Cook down for a few minutes until the liquid begins to reduces.
- Stirring constantly, slowly add the chicken stock, a little at a time, and continue to cook down to reduce the liquid.
- Once the liquid has reduced to almost nothing (no more than say a tablespoon), add the bok choy and the mandarin segments.
- Turn the heat down and, still stirring and tossing gently, cook until the vegetables are cooked as you like them. Remember: less is best!
- Still tossing gently, add the snow peas to the wok for the last 30 seconds.
- Remove from the heat.
- Serve in four serving bowls over steamed rice.