Recipe by Quail Trails
This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago.
Top Review by Bergy
I cut the recipe in half - loved the flavor but felt it needed a bit more kick so added 3/4 tsp Chili Flakes (hey this is me and spicy not the recipe's fault). I am sorry I didn't have any sprouts but will next time I make this recipe. Thank-you for a super dinner Quail Trails
- 2 large oranges
- 3 tablespoons dry sherry
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, minced or grated
- 1 lb boneless beef roast, partially frozen
- 2 teaspoons cornstarch
- 2 tablespoons salad oil
- 3 stalks celery, thinly sliced diagonally
- 1 cup fresh bean sprout
- 1 cup fresh snow pea
Directions See How It's Made
- Grate peel from one of the oranges.
- Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
- Slice meat 1/8th inch thick across the grain, place in marinade.
- Let meat marinate at least 5 minutes or cover and chill for 24 hours.
- Remove beef from marinade before cooking and set aside.
- Mix marinade with corn starch.
- Heat wok or heavy frying pat to high heat, add 2 tsp.
- Stir fry meat quickly, in several small batches, until lightly browned.
- Add more oil as needed.
- Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
- Add marinade, stir until boiling, mix in meat and remove from heat and serve.