Ingredients:
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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. |
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