mandarin beef stir-fry
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Servs: 6 Prep: 10m Cook: 20m
"This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. 'The crispy veggies contrast nicely with the tender beef and juicy oranges,' she informs. 'Even the most finicky eaters in our family can't resist it.'"
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Ingredients [?] Change Serving Size Add all ingredients to Shopping List
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1 cup sliced fresh mushrooms
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1 medium green pepper, julienned
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1 teaspoon garlic powder
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1 (11 ounce) can mandarin oranges, drained
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2 cups fresh or frozen snow peas
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Hot cooked rice
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2 tablespoons canola oil
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1 pound beef round steak, cut into thin strips
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2 tablespoons cornstarch
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2 tablespoons Worcestershire sauce
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1/4 teaspoon ground ginger
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1/2 cup soy sauce
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1 cup orange juice
Instructions
- In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm.
- Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.




