Stir-Fry Beef with Orange Sauce February 6, 2008Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
This is a nice replacement to my fave beef recipe from the chinese restaurant we always used to eat at in our pre-gf days. Everyone liked this recipe. Man, that’s a rare moment. Barely modified from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman.
1 lb. stir-fry beef (or lean bottom round steak cut across the grain into 1/4″ strips)
2 TBSP, vegetable oil
4 green onions (I used only 2, of course) chopped
1 clove garlic, minced
2 TBSP apple cider vinegar
1 TBSP gluten free soy sauce
10 drops sesame oil (I have absolutely no idea how to get drops out of these new tops so I used about 1/4 tsp)
1 1/2 tsp orange zest
1 TBSP honey
1 large handful snow peas (and I mean LARGE)
1 large handful sliced button mushrooms (ditto that–unless you are under 35, then you can copy that)
2 tsp cornstarch dissolved in 1/4 c water
After grating rind to make zest, cut ornage and extract the juice until you have 1/4 c. (I just used all the juice.)
In a wok or large frypan, heat 1 TBSP oil. Add beef and stir-fry until the meat is browned, about 2 minutes. Remove to a bowl.
Add the last TBSP oil, heat, and add the onions, stir-frying for about 1 minute, or until softened slightly. Add garlic and cook another minute. Return meat to the pan.
Add orange juice, vinegar, soy sauce, sesame oil, orange zest, honey, peas, and mushrooms. Cook about 2 minutes longer. Stir in cornstarch dissoved in watter and cook until the sauce boils and thickens. Serve over beds of white rice.