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INGREDIENTS
| 1 1/2 tsp |
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7 mL |
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vegetable oil |
| 1 lb |
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500 g |
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Blade or Cross Rib Simmering Steak |
| 3/4 cup |
|
175 mL |
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orange juice |
| 3 tbsp |
|
45 mL |
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EACH soy sauce and ketchup |
| 1 1/2 tbsp |
|
22 mL |
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gingerroot, grated |
| 1/4 tsp |
|
1 mL |
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dried chili peppers |
| 1 1/2 tsp |
|
7 mL |
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cornstarch |
PREPARATION TIME: 5 minutes
COOKING TIME: 1 1/4 hours
DIRECTIONS
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In medium oven-proof skillet (wrap skillet handle in foil if not oven-proof) heat oil over medium-high heat; brown steak, about 2 minutes on each side. Meanwhile, mix remaining ingredients except cornstarch; pour over steak. Remove from heat; cover and simmer in 325°F (180°C) oven for 1¼ hours or until tender. Remove steak to cutting board; place skillet over medium heat; mix cornstarch with 1 tbsp (15 mL) water until smooth, stir into skillet and bring to boil for 1 minute. Slice steak in thin strips. Serve over wide rice or Chinese noodles or fettuccini. Toss noodles with sauce and top with steak. Garnish with grated orange rind, sliced green onions and/or fresh coriander (optional).
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 187 Calories |
|
8.0 g Fat |
| 18 g Protein |
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11 g Carbohydrates |
TIP
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For a more exotic flavour, substitute fish sauce for soy; vary the chili peppers to taste.
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