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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (355g) Recipe makes 4 servings |
||
| Calories 318 | ||
| Calories from Fat 100 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 2164mg | 90% | |
| Potassium 949mg | 27% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 11.0g | ||
| Protein 31.8g | 63% | |
Mandarin Beef Stir-Fry
By: KITTENCAL
Nov 20, 2003
A very good Asian dish, another favorite in our house, this dish is great made with chicken strips also.
SERVES 4 -6
Ingredients
- 1 cup orange juice
- 1/2 cup soy sauce
- 2 tablespoons worcestershire sauce
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon ground ginger powder
- 1 lb beef, cut into thin strips (any kind of cut you desire, sirloin is good)
- 2 cups snow peas (fresh or frozen)
- 1 medium onion, cut in wedges
- 1 medium green pepper, julienned
- 1 cup sliced fresh mushroom
- 2 tablespoons oil
- 2 tablespoons cornstarch
Directions
1
In a large bowl, combine, the first five ingredients; remove half, set aside.2
Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes.3
In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm.4
Drain, and discard the marinade.5
In the same skillet, stir-fry the beef, until no longer pink.6
Add the reserved veggies.7
Combine the cornstarch and reserved marinade until smooth; add to skillet.8
Bring to boil; cook and stir for 2 mins, or until thickened.9
Serve over rice.
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Featured Reviews for This Recipe
From: Ginger Rose
On Feb 18, 2008
This was the first thing we made with our new wok - it was so good we had it 2 nights running! We did add other vegetables (mushrooms and carrots) but we followed the marinade instructions exactly. Great recipe!
From: akgrown
On Jan 8, 2007
We thought this was ok. I really liked the idea but found the sauce to be not quite to our tastes. We love stir-fry and I was hoping this would work, I might try using fresh garlic and ginger for the sauce. I wasn't really sure what it was about sauce but that won't stop me from trying all your other great recipes, Kittencal!
From: Mrs Goodall
On Jul 15, 2006
Hey K.C.! Thanks for a great recipe! I loved it...way better than take out. I didn't think it salty and actually added some salt. Don't care for green pepper, so used red and the color addition was beautiful! It was actually my first "real" stirfry and one lesson for us beginner cooks was "how not to burn yourself on oil 101". The oil needs to be really hot...don't "drop" in the vegetables...big splatter problems! Gently "place" the veggies in the hot oil...Thanks Kitz for a terrific recipe!!
From: Ed
On Jul 7, 2006
This was great tasting. I used Apple juice in place of Orange juice. Next time I will vary the veggies. Another winner from KITTENCAL.
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