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Total Time
30mins
Prep 20 mins
Cook 10 mins

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!

Ingredients Nutrition

Directions

  1. Trim Fat From Steak.
  2. Slice across the grain in 1/8 inch thick strips; cut into 2-inch lengths.
  3. Cut carrots into 1/4 inch pieces.
  4. Using zester, peel rind of oranges into long, narrow strips.
  5. Squeeze oranges to make 1/3 cup of juice.
  6. Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce.
  7. In bowl, combine beef with 2 TBS of the sauce and let stand for 20 minutes.
  8. 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.
  9. Transfer to plate.
  10. Add remaining oil, ginger and garlic to wok.
  11. Stir-fry over medium-high heat for 30 seconds or until golden brown.
  12. Add carrots and 1/4 cup water.
  13. Cover and cook for 2 more minutes.
  14. Meanwhile, halve snow peas diagonally.
  15. Stir into wok with beef and remaining sauce; bring to boil and cook uncovered for 1- 2 minutes or until thickened.
  16. Top with remaining rind.
Most Helpful

3 5

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.