Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, March 14, 2011

Spicy Beef Stir-Fry

This week I received some lovely green cauliflower in my Bountiful Basket.   Actually, the wrapping over the cauliflower identified it as multi-colored cauliflower.   I had never seen or heard of this variety before so I was pleased to be able to use something different.   Since I also had carrots on hand I decided on stir-fry for dinner.   My source is a nicely illustrated cookbook titled “ Low Fat - Quick and Easy Meals in 30 Minutes".   It really was quick and easy – tasty too!    This is my adaptation...

2  large  beef chops  (I actually used venison chops)
1 cup Chicken Broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
2 Tablespoons oil  (I used sesame oil)
1 cup orange juice (divided)
1 Tablespoon sesame seeds
3 cloves garlic minced   ( I pressed)
2 cups cauliflower
2 cups sliced carrots
1 Tablespoon Asian Sweet Red Chili Sauce
6 cups hot cooked rice

For marinade:
½ cup of orange juice
3 Tablespoons of jarred minced garlic
1 Tablespoon Pepper
1 Teaspoon salt
¼ cup olive oil

Earlier in the day, place your meat in a gallon size zip lock bag, close and then pound to tenderize.   Then, open bag and add all of the marinade ingredients.   Zip closed and from the outside, pressing against the plastic, massage the marinade ingredients into the meat.   Place in the fridge and allow to rest for one to three hours.

Start your rice.   Cook enough for 4 servings.

Combine 1 cup chicken broth, soy sauce, cornstarch and orange juice in medium bowl and whisk until blended.  

Peel and cut up the vegetables - set aside.

Cut the marinated meat crosswise into ¼ inch slices.
Heat 1 tablespoon of the oil in wok or large skillet over high heat until hot.  Add meat, sesame seeds and garlic.   Stir-fry 3 minutes or until meat is barely pink in center.  

Remove all from wok and place on a plate so the vegetables can be cooked without overcooking the meat.

Heat remaining 1 tablespoon of oil in wok over high heat until hot.  Add the vegetables and chili sauce and cook for 5 minutes or until vegetables are crisp-tender.  
 Stir the chicken broth mixture and add it to the wok.  Cook and stir over medium heat until the sauce is thickened.   Add the meat mixture and cook and stir for another two or three minutes.

Serve over rice.

Enjoy !!!

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