RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 511
| View Recipe |
|
|
| Recipe Name: |
Orange Beef and Snow Peas |
| Source: |
|
Submitted by: |
|
Last Modified: |
2010-02-03
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
Serve with steamed Jasmine Rice. |
| Comments: |
Adapted by Lindy H Frank
|
|
Ingredients:
2 Teaspoons ginger root slivered
0.13 Teaspoon pepper, cayenne
3 Tablespoons vinegar, rice wine
|
Directions:
In a large bowl, combine the beef, lemon zest, cornstarch and sugar. Mix well to coat the beef and set aside.
Pare the zest from the oranges with a sharp knife. Slice the zest into fine julienne (you should have about ½ cup) and reserve it. Squeeze the juice from the oranges and pour it into a small saucepan. Boil the juice over medium heat until only 3 tablespoons remain and set it aside.
In a large nonstick skillet or wok, warm 2 teaspoons of the oil over high heat. Add the orange zest and ginger, and cook, stirring constantly, for 1 minute. Transfer the zest-ginger mixture to a plate and set aside.
Add half of the beef to the hot pan, distributing it in a single layer. Stir-fry the beef until browned, 3 to 4 minutes.
Transfer the cooked beef to the plate. Add the remaining 2 teaspoons of oil to the pan and stir-fry the remaining meat.
Return the already cooked beef and the zest-ginger mixture to the pan. Add the salt and cayenne, and then pour in the vinegar and reduced orange juice. Stir-fry the meat until all the liquid has evaporated, about 2 minutes.
Meanwhile, steam the snow peas until crisp-tender, about 2 minutes.
Cook rice by boiling water with a little salt, then add rice. Bring back to a boil, reduce to simmer and cook until tender, about 20 minutes.
Mound rice in the center of a serving platter, add snow peas and mound the beef on top. Serve hot. |
|
|
|
| Nutrition per Serving: |
| Calories: |
701 |
Total Carbs: |
55.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.0 |
Fat: |
29.0 |
Protein: |
45.82 |
| Fiber: |
6.62 |
Sodium: |
244.97 |
|
|
|
