Tangy Orange Beef Stir Fry

This gives really worthwhile, reliable results every time. It cooks up quickly, tastes better and fresher than take-out. Everyone I have fed this to has loved it. Adapted from a supermarket pamphlet, which originally called for leftover roast beef. Serve with rice and a green vegetable.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  fast fry  steaks, cut in strips
• 2  tablespoons beef bouillon powder
• 1 1⁄2 cups water
• 1⁄4 cup orange marmalade
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon garlic powder
• 2  tablespoons cornstarch
• 2  teaspoons  peanut oil
• 6  sliced green onions
• 1⁄4 cup  diced green pepper
• 1  cup  matchsticked carrot
•  sesame seeds (to garnish)
•  chili flakes (to garnish)

Directions

1. Note: Cut steak into strips while still partially frozen. Place meat in the bouillon mixture to marinate while chopping vegetables.
2. Combine bouillon powder, water, marmalade, seasonings and cornstarch.
3. In a large skillet, stir-fry meat in oil for 3-4 minutes until browned. Add onions, peppers and carrots and stir-fry another 3-4 minutes until tender.
4. Add bouillon mixture and cook until thickened. Simmer 3 minutes. Garnish with sesame and chile flakes.