Wednesday, February 1, 2012

Orange Ginger Beef

This recipe was adapted by one that I found in the metrofood section of the metronews paper by Emily Richards. I added some more veggies, and put it on a bed of chinese egg noodles.

Now, this is one of those dinner that mixes in some fruitiness. My hubby doesn't like pineapple on pizza, or anything fruity added to dinners. BUT, I like pineapple on pizza, and I love fruitiness added to dinners (when appropriate), so it's all a matter of preference. This was fresh and quite healthy and I loved it!

4 Servings

  • 2 Tbs fresh ginger, minced
  • 1 Tbs garlic, minced
  • 1 tsp black pepper
  • 2 Tbs canola oil
  • 1 Tbs hoisin sauce
  • 1 lbs beef eye of round, cut into thin strips
  • 1 Tbs cornstarch
  • 3/4 cup orange juice
  • 2 cups quartered mushrooms
  • 1/2 red pepper, sliced
  • carrot, julienne (think thin match sticks)
  • 2 Tbs fresh cilantro (garnish)
  • 1 Tbs grated orange rind (garnish)
  • Chinese egg noodles (looks like spaghetti)
  1. Marinade: In a shallow dish, combine ginger, garlicpepperhoisin sauce, and 1 Tbs of the oil. Add beef and coat well. Cover and refrigerate (the longer the better, ex: doing this step in the morning).
  2. Drain and discard marinade. Heat a non-stick skillet over medium heat. Add about 1/2 the beef, and cook for about 4 minutes. Remove the cooked beef, and cook the remainder of the beef.
  3. Cook chinese egg noodles according to package directions.
  4. In a small bowl, whisk together the cornstarch and orange juice.
  5. Add the last Tbs of oil to the skillet. Saute mushroomsred pepperand carrots for 3-4 minutes (or until lightly browned). Return beef to the skillet with the accumulated juices.
  6. Stir in cornstarch/OJ mixture and cook, stirring, for about 3  minutes, or until the sauce thickens. You may need to increase the heat a little.
  7. Serve over chinese egg noodles, with cilantro and orange rind as garnish.


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