Here’s another “Dad Special” we had this past weekend – it was another hit!
Orange-Beef Stir Fry
- 12 ounces beef top round steak
- 1 teaspoon finely shredded orange peel
- 1/2 cup orange juice (about 2 big oranges)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon instant beef bouillon granules
- 2 tablespoons cooking oil
- 4 green onions, bias-sliced into small pieces
- 1 clove garlic, minced
- 5 cups coarsely shredded fresh spinach
- 4 ounces water chestnuts (I did not use these – yuck!)
- 3 cups hot cooked rice
Trim any fat from the beef and slice it across the grain into bite-sized strips. Set aside and it’s on to the sauce…
In a small bowl stir togeher orange peel, orange juice, cornstarch, soy sauce, sugar and bouillon granules. Set aside.
In a wok or large skillet heat 1 tablespoon of oil over medium-high heat. Add green onions and garlic; cook and stir in hot oil for 1 minute. Remove green onion mixture from wok using a slotted spoon. Add remaining 1 tablespoon oil to wok or skillet. Add beef to hot wok. Cook and stir 2 to 3 minutes or to desired doneness. Push beef from center of wok.
Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add spinach and water chestnuts (if you used them 
). Stir all ingredients together to coat with the sauce. Cover and cook for 1 minute or until heated through. Serve immediately over a bed of rice.
As I said it was another hit – Lori had the comment that chicken would be really good done this way too…will let you know when we try that 
