Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 4 oz. beef filets |
1 teaspoon | Seasoned salt |
4 teaspoons | Soy sauce |
4 teaspoons | Vegetable oil |
1 cup | Chopped peanuts |
8 \N | Water chestnuts, coarsely |
\N \N | Grated |
1 medium | Clove garlic,minced |
¼ teaspoon | Lemon and pepper seasoning |
½ cup | Snipped parsley |
1 tablespoon | Cornstarch |
½ teaspoon | Ground ginger |
2½ tablespoon | Sugar |
¾ cup | Orange juice |
2 tablespoons | Small orange rind,slivered |
\N \N | Remaining chopped peanuts |
\N \N | Savoy or leaf lettuce |
\N \N | Green onion flowers |
AUGUST MOON SAUCE
GARNISH
Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets.Pat parsley on tops and sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20 minutes or until desired doneness.
Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts over tops.Surround with lettuce and green onion flowers.Serves 4.