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INGREDIENTS
| 1 |
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1 |
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orange |
| 1/2 cup |
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125 mL |
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hoisin sauce |
| 1 tbsp |
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15 mL |
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EACH cornstarch and minced gingerroot |
| 1/2 tsp |
|
2 mL |
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Chinese Five Spices |
| 1/4 tsp |
|
1 mL |
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dried chili pepper flakes |
| 1 lb |
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500 g |
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Beef Top Sirloin Grilling Steak, 3/4 |
| 2 tsp |
|
10 mL |
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vegetable oil |
| 2 |
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2 |
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garlic cloves, minced |
| 4 cups |
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1 L |
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pre-cut stir-fry vegetables |
PREPARATION TIME: 10 min
COOKING TIME: 10 min
DIRECTIONS
1. Finely grate orange peel and squeeze orange juice. Whisk together hoisin sauce, orange juice, cornstarch, gingerroot, Chinese Five Spices, 1/4 tsp (1 mL) of the orange peel and pepper flakes; set aside.
2. Cut steak in half lengthwise. Cut crosswise into 1/4” (5 mm) strips and trim all fat.
3. Heat oil in large non-stick skillet until sizzling hot; stir-fry beef strips and garlic for 2-3 min or until beef is browned but still pink inside (cook in 2 batches). Remove beef.
4. Add vegetables and a few spoonfuls of water to skillet; cover and cook 3-4 min until tender-crisp. Add reserved sauce and cook, stirring for 2 min or until sauce bubbles and thickens. Stir in beef and any juices; heat through. Serve over rice.
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NUMBER OF SERVINGS: 4-6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 290 Calories |
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8 g Fat |
| 27 g Protein |
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27 g Carbohydrates |
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An excellent source of Iron (27 % RDI)
and Zinc (56 % RDI)
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TIP
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Look for Chinese Five Spices and hoisin sauce in the Asian sections at your grocery store or at Asian markets.
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