Sunday, 29 April 2012

orange ginger beef

I made this dish last night and it was oh, so good! The orange balances out the ginger and garlic so well. I will be making this again very soon!

You will need....


2 steaks, about 1-2 pounds
1 cup flour
1 tsp ginger powder
salt & pepper
2 tbs peanut oil


3 baby bok choys
5 large mushrooms
1 small onion
scallions (for garnish)
1 tbs fresh ginger, chopped
3 cloves garlic, chopped
1 cup bean sprouts


1/4 cup soy sauce
1/2 cup oyster sauce
1 tsp ginger powder
zest of one orange
juice of one orange
salt & pepper

Heat a skillet or wok to medium-high heat. Cut the beef into very thin strips, I find if you freeze the meat for about half an hour before it makes it much easier to get very thin.  Coat the strips of meat in the flour and ginger mixture. Heat the peanut oil and then fry to meat for about 4-5 minutes, being sure to get all sides. Then add the all the veggies except for the bean sprouts and scallions. Once the onions start to become soft add the sauce mixture, cover and let cook and thicken for about 5-7 minutes. Then add the bean sprouts, cover for another 2 minutes. Serve over your choice of rice or noodles and garnish with scallions. Enjoy!


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