Saturday, May 1, 2010

Crispy Orange Beef Stirfry with Vegetables

So my husband and I love Asian food, we cook some sort of Asian dish on average bi-weekly if not every week! After you use a recipe for a long period of time, no matter how good that recipe is, you're going to get bored of it. So tired of a lot of our old recipes we went looking for a new one, and found a few instead. None of which looked good enough to make in its own right. So we took bits and pieces from them and came up with this, and let me tell you... it was good.... to make things taste better I use all fresh vegetables...

Crispy Orange Beef Stir-fry with Vegetables
Makes about 6 servings


1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt + one pinch
1 tablespoon soy sauce
1/4 cup cornstarch
3 cups broccoli florets
2 medium carrots, thinly sliced
1 (6 ounce) package frozen snow pea pods, thawed
2 tablespoons chopped onion (I used 3 pearl onions thinly sliced)
1 cup vegetable oil, plus 1 tablespoon for sauce if necessary
1 (8 ounce) can sliced water chestnuts, drained
Hot cooked rice


  1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  2. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch and one pinch of salt to coat. Fry in the hot oil in small batches until crispy and golden brown, add more oil if necessary; set aside.
  3. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until rice is tender.
  4. Add the broccoli and onion to the wok and lightly stir-fry, then add the carrots, peas and water chestnuts, stir-fry until broccoli is bright green. Set aside.
  5. If the vegetables have soaked up all the oil add 1 tablespoon of oil, if not then drain all but 1 tablespoon oil. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. 
  6. Add vegetables and beef, heat thoroughly, stirring to coat. Serve immediately over steamed rice.
Note: To make sure that the recipe is gluten free be sure to use gluten free soy sauce

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