Spicy Beef with Oranges
- 1/3 cup orange juice 75 mL
- 2-3 Tbsp dark soy sauce 30-45 mL
- 2 Tbsp cornstarch, to divide 30 mL
- 1 Tbsp orange zest 15 mL
- 2 oranges
- 2 Tbsp canola oil 30 mL
- 1 lb (500 g) trimmed, boneless sirloin beef, cut into 1/4 inch strips
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger 15 mL
- 1 small red onion, thinly sliced
- 1 small red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 cup sugar snap peas 250 mL
- 1/2 tsp red pepper flakes 2 mL
- 2 cups cooked white rice 500 mL
- 1. In small bowl, combine orange juice, soy sauce, 1 Tbsp (15 mL) cornstarch and orange zest. Set aside.
- 2. Peel oranges. Cut into 1/2-inch (1.25 cm) slices and then halve the slices. Set aside.
- 3. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Quickly toss beef with remaining 1 Tbsp (15 mL) cornstarch. Working in batches, brown beef on all sides, about 3 to 5 minutes. Transfer to plate.
- 4. Add garlic, ginger, onion, peppers, snap peas and red pepper flakes to pan. Cook while stirring, about 4-5 minutes. Add orange juice and soy sauce mixture and beef to pan. Heat through. Gently stir in oranges. Serve hot with white rice.
1 cup (250 mL)
|Gras saturés||1 g|
Beef Pops with Grainy Mustard Sauce
Each beef skewer is a luscious mouthful of perfectly grilled, tender steak and a plump grape tomato served with a tangy, herb-flecked mustard sauce for dipping.
Beef Satay with Peanut Sauce
Flavorful beef satay is perfect for backyard barbecues or other entertaining. It works as an appetizer or main course, plus it’s easy to eat with no need for a knife and fork. Canola oil’s high heat tolerance is ideal for grilling or broiling the skewers.