KValley
10-20-2004, 08:06 AM
An excellent dish: very flavorful, satisfying, easy-to-assemble and cook. I served this over spaghetti squash.
The odd caveat is that the orange really didn't come through! Yes, the title is Orange-Scented, so it shouldn't be a strong component, but I would have liked a bit more. The marmalade served to thicken the sauce, but didn't add much flavor, IMO. I think a scant 1/2 teaspoon of grated orange peel would do the trick.
We don't eat beef often- maybe once a month- and this is a great recipe to get our fix without overdoing it!
Orange-Scented Beef Stir-Fry
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjust the cooking time accordingly.
½ cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 ½-2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef-top sirloin, cut into ¼ inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 ½-2cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)
1. Combine ¼ cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
2. Heat 1 teaspoon oil in a wok or large non-stick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10-20 seconds. Add onion, stir-fry for 30 seconds. Add bell pepper and broccoli stir-fry for 30 seconds. Pour in the remaining ¼ cup broth, cover and cook until the vegetables are crisp tender, 2 to 4 minutes. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Makes 4 servings, 1 ¼ cups each.
Per serving: 266 calories, 11 g fat, 23 g carb, 5 g fiber.
The odd caveat is that the orange really didn't come through! Yes, the title is Orange-Scented, so it shouldn't be a strong component, but I would have liked a bit more. The marmalade served to thicken the sauce, but didn't add much flavor, IMO. I think a scant 1/2 teaspoon of grated orange peel would do the trick.
We don't eat beef often- maybe once a month- and this is a great recipe to get our fix without overdoing it!
Orange-Scented Beef Stir-Fry
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjust the cooking time accordingly.
½ cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 ½-2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef-top sirloin, cut into ¼ inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 ½-2cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)
1. Combine ¼ cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
2. Heat 1 teaspoon oil in a wok or large non-stick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10-20 seconds. Add onion, stir-fry for 30 seconds. Add bell pepper and broccoli stir-fry for 30 seconds. Pour in the remaining ¼ cup broth, cover and cook until the vegetables are crisp tender, 2 to 4 minutes. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Makes 4 servings, 1 ¼ cups each.
Per serving: 266 calories, 11 g fat, 23 g carb, 5 g fiber.