Chinese orange beef with long beans and peanuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean round steak |
| 1 | medium | Garlic clove(s), minced |
| 2 | tablespoons | Soy sauce |
| 3 | tablespoons | Dry sherry or rice wine |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| Peel of 1 orange (1 tbs) | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 336 | ||
| 1 | pounds | Long beans cut in peanut-size pieces (about 3 C) or substitute green beans |
| 2 | tablespoons | Corn oil |
| ¾ | cup | Chicken stock, unsalted |
| ½ | cup | Unsalted peanuts, halved |
Directions
Freeze the beef and let it thaw slightly to make it easier to cut.
Cut beef first into «-inch slices, then into strips and then into pieces about the size of a large peanut.
Place beef on a flat platter. Whisk together the garlic ,soy, sherry and cornstarch. Add the sugar, salt and orange peel and mix well.
Pour marinade over beef and let stand for 30 minutes, turning once or twice to coat the meat completely.
Fill a 3-qt. saucepan about ¾ full with water and bring to a boil.
when water is boiling rapidly, add the long bean pieces, bring water to a boil again and parboil beans for 3 minutes. Drain beans and set aside.
Heat a 12-inch non-stick skillet or wok over high heat and add 1 tbs of corn oil. Tip skillet or wok to cover surface with the hot oil.
Add the beef along with the marinade and quickly stir with a wooden spoon (if using a wok, use can use Chinese stir-fry metal tools,if desired). Stir-fry only until beef loses its red color, about 30 seconds. Remove to a plate, then add the rest of the corn oil to the same skillet. Add the long beans, stirring vigorously for about 10 seconds, then add the chicken stock. Stir once or twice, cover and cook for about 2 minutes. Uncover, add the reserved beef, and mix thoroughly for about 15 seconds. Transfer to a serving platter, then top with the peanut halves and serve, accompanied by a bowl of rice, if desired
Submitted By DIANE LAZARUS On 10-17-95