Beef Sirloin Stir-Fry With Orange-Garlic Sauce

"Serve this fresh, attractive and garlicky stir-fry with rice and a green vegetable. From HomeMaker's yet again, and more to come."
 
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photo by ARathkamp photo by ARathkamp
photo by ARathkamp
photo by ARathkamp photo by ARathkamp
photo by ARathkamp photo by ARathkamp
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper.
  • Cut carrots into thirds; thinly slice lengthwise.
  • Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl.
  • Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside.
  • In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve.
  • Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.

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Reviews

  1. This was a great stir fry. I served this over long grain & wild rice. We'll be making this again. Thanks for posting!
     
  2. This was very good and very orangy~a bit too much so for my husband. I will try it again with a bit less of the oj.
     
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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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