Prep 25 mins
Cook 15 mins
Yet another recipe from Chatelaine, but this was originally in the magazine as a salad. The salad didn't appeal to me, but I used it as a base for a great stirfry and used the dressing as a marinade. I then added some things here and there to give it a unique flavor. Cooking time does not include marinating in fridge.
- 1⁄2 cup orange juice
- 4 -6 tablespoons teriyaki sauce (I use 4 TB as I find teriyaki sauce a bit salty for our taste)
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 2 teaspoons dark sesame oil
- 2 teaspoons granulated sugar
- 1 teaspoon Tabasco sauce (I use more) or 1 teaspoon bottled hot sauce, to taste (I use more)
- 2 teaspoons bottled chopped ginger (I use more) or 1 teaspoon freshly grated ginger, to taste (I use more)
- 2 teaspoons bottled chopped garlic or 2 garlic cloves, minced, to taste
- 1⁄4 teaspoon salt, to taste
- 1 lb top sirloin steak, cut into one inch strips
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 medium Spanish onions or 1 medium purple onion, sliced
- 1 large green pepper, cut into strips
- Mix all ingredients together for the marinade.
- Cut the beef into one inch strips and add to the marinade.
- Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
- To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
- Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
- Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
- Add the beef, mixing well to blend all the flavors and ingredients.
- If you want, you can add some more of the marinade with the beef.
- Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
- It went great with a bottle of Cabernet Shiraz Merlot red wine.
- Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
- If you don't mind the salty flavor, you can add more for your taste.
This was an excellent marinade. Very flavorful. I marinated the meat for an afternoon, then removed from the marinade to stir fry. I added the reserved marinade to the skillet for the last minute of cooking. Served over rice and topped with toasted sesame seeds. The meat had a wonderful flavor, with hints of citrus, garlic and ginger. Delicious!