Recipe by Sassy Sandra
This is a great quick supper for those very busy soccer nights! We normally make it with a pot of rice or chow-mein. (I can sometimes con the kids into making this for me, which is even more of a bonus!) It's very good and you can add whatever vegetables that appeal to your family. I got this recipe from the Canadian Living Magazine, (1997) and have made it many, many times!
Top Review by goodman
Followed the recipe exactly. Boy! If you like orange alot and I mean alot, this dish is for you! Next time I make this dish, I'll cut the amount of zest into the sauce in half. This recipe needs a little work before I serve it to company.
- 1 lb sirloin steak, about 3/4 inch thick
- 5 carrots, peeled
- 2 oranges
- 1⁄2 cup oyster sauce
- 3 tablespoons soya sauce
- 3 tablespoons sherry wine
- 1 tablespoon cornstarch
- 1⁄2 teaspoon hot pepper sauce
- 4 teaspoons vegetable oil
- 2 tablespoons minced gingerroot
- 3 garlic cloves, minced
- 2 cups sugar snap peas or 2 cups snow peas, trimmed
Directions See How It's Made
- Trim Fat From Steak.
- Slice across the grain in 1/8 inch thick strips; cut into 2-inch lengths.
- Cut carrots into 1/4 inch pieces.
- Using zester, peel rind of oranges into long, narrow strips.
- Squeeze oranges to make 1/3 cup of juice.
- Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce.
- In bowl, combine beef with 2 TBS of the sauce and let stand for 20 minutes.
- In wok, heat half of the oil over high heat; stir fry beef in batches for 1- 2 minutes or until browned but still pink inside.
- Transfer to plate.
- Add remaining oil, ginger and garlic to wok.
- Stir-fry over medium-high heat for 30 seconds or until golden brown.
- Add carrots and 1/4 cup water.
- Cover and cook for 2 more minutes.
- Meanwhile, halve snow peas diagonally.
- Stir into wok with beef and remaining sauce; bring to boil and cook uncovered for 1- 2 minutes or until thickened.
- Top with remaining rind.