Post by JJ Judkins on Mar 10, 2012 17:17:59 GMT -6
Beef Stir-Fry
From Woman's Day
Serves: 4
2 tablespoon(s) cornstarch
12 boneless sirloin steak, cut in narrow strips
4 teaspoon(s) canola oil
2 small bell peppers, cut in 1/2-in. strips
1 pound(s) bok choy, stalks and leaves cut in half lengthwise,
then crosswise in 1-in. pieces, stalks and leaves separated
4 ounce(s) snow peas
5 1/2 tablespoon(s) minced fresh ginger
2 teaspoon(s) minced garlic
1 teaspoon(s) grated fresh orange peel
1/2 cup(s) orange juice
1 tablespoon(s) less-sodium soy sauce (such as House of Tsang)
1 teaspoon(s) less-sodium soy sauce (such as House of Tsang)
Garnish: chopped toasted almonds, shredded carrots and sliced scallions
Put cornstarch in a plastic food bag, add beef, seal and shake to coat.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
Add beef; stir-fry 3 minutes or until cooked through. Remove to a
plate.
Heat remaining oil in skillet; add peppers and bok choy stalks.
Stir-fry 5 minutes until almost crisp-tender.
Add bok choy leaves and snow peas; stir-fry 2 minutes. Push
vegetables to edge of skillet; put ginger and garlic in middle. Cook
30 seconds until fragrant. Add beef, orange peel and juice and soy
sauce. Stir to combine with vegetables until simmering. Transfer to
serving plates or bowls and sprinkle with the garnishes.
This well-seasoned Asian dish uses a small amount of a soy sauce
with considerably less sodium than regular or even lite sauces. The
bell peppers, bok choy and orange juice are rich in disease-fighting
vitamin C.
From Woman's Day
Serves: 4
2 tablespoon(s) cornstarch
12 boneless sirloin steak, cut in narrow strips
4 teaspoon(s) canola oil
2 small bell peppers, cut in 1/2-in. strips
1 pound(s) bok choy, stalks and leaves cut in half lengthwise,
then crosswise in 1-in. pieces, stalks and leaves separated
4 ounce(s) snow peas
5 1/2 tablespoon(s) minced fresh ginger
2 teaspoon(s) minced garlic
1 teaspoon(s) grated fresh orange peel
1/2 cup(s) orange juice
1 tablespoon(s) less-sodium soy sauce (such as House of Tsang)
1 teaspoon(s) less-sodium soy sauce (such as House of Tsang)
Garnish: chopped toasted almonds, shredded carrots and sliced scallions
Put cornstarch in a plastic food bag, add beef, seal and shake to coat.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
Add beef; stir-fry 3 minutes or until cooked through. Remove to a
plate.
Heat remaining oil in skillet; add peppers and bok choy stalks.
Stir-fry 5 minutes until almost crisp-tender.
Add bok choy leaves and snow peas; stir-fry 2 minutes. Push
vegetables to edge of skillet; put ginger and garlic in middle. Cook
30 seconds until fragrant. Add beef, orange peel and juice and soy
sauce. Stir to combine with vegetables until simmering. Transfer to
serving plates or bowls and sprinkle with the garnishes.
This well-seasoned Asian dish uses a small amount of a soy sauce
with considerably less sodium than regular or even lite sauces. The
bell peppers, bok choy and orange juice are rich in disease-fighting
vitamin C.