EatSmarter exclusive recipe

Stir-Fried Beefwith Vegetables and Oranges

Stir-Fried Beef - Stir-Fried Beef - An Asian delight: Stir-fried beef and vegetables with Chinese seasonings
Stir-Fried Beef - An Asian delight: Stir-fried beef and vegetables with Chinese seasonings

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Calories:418 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories418 kcal(21%)
Protein42 g(84%)
Fat16 g(20%)
Carbohydrates23 g(9%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe Development: EAT SMARTER

Ingredients

For servings

½small Organic orange
2 ouncesBaby corn (canned)
½red Bell pepper (about 200 grams)
½Carrots (about 100 grams)
1 ½ ouncesSnow pea
4 ouncesBeef (such as rump roast)
½ piecesfresh Ginger root (about 20 grams)
½Garlic clove
1red Chile pepper
1 tablespoonVegetable oil
Pepper
2 tablespoonsHoisin sauce
Salt
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Kitchen Utensils

1 Small pot, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer

Directions

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1 Rinse orange in hot water and wipe dry. With a peeler, remove zest in strips.
2 Slice orange zest thinly. Blanch in a small pot of boiling water for 1 minutes, then drain. Squeeze juice from orange. 
3 Halve mini corn cobs lengthwise. Rinse bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into 2 cm (approximately 3/4-inch) pieces.
4 Peel carrot and cut into thin strips. Rinse sugar snap peas, drain and remove any strings.
5 Pat meat dry and cut into thin strips.
6 Peel ginger root and cut into very thin matchsticks. Peel garlic and slice thinly.
7 Halve chile peppers lengthwise, leaving stem ends intact, then remove seeds. Rinse chiles and pat dry.
8 Heat oil in a wok over high heat. Stir-fry beef until browned, about 2 minutes. Remove from wok and lightly season with pepper.
9 Add corn, bell pepper and carrots to wok and stir-fry until crisp-tender, about 1 minute. 
10 Add snow peas and stir-fry until bright green, about 30 seconds.
11 Push the vegetables to the edge of the wok. Add garlic and ginger to the middle and stir-fry until fragrant.
12 Add orange zest and juice (if using a large orange, add only half of the zest and juice.) Add chiles and hoisin sauce, bring to a boil and cook, stirring, until vegetables are coated, about 2 minutes.
13 Return beef to wok and toss to combine. Cook until beef is warmed through, about 1 minute. Season with salt and serve immediately.
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