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| 1 x ca. 450 g | Lean boneless sirloin, |
| | Trimmed, and cut into 1/4 |
| | Inch |
| | Strips (if you'11 stick the |
| | Steak in the freezer for |
| | About |
| 30 | Minutes, it'll slice more |
| | Easily) |
| 2 Teelöffel | Peeled, minced ginger root |
| 1/4 Teelöffel | orange rind grated |
| 1/2 Tasse | orange juice |
| 2 Esslöffel | balsamic vinegar |
| 2 Esslöffel | soy sauce Low-sodium |
| 2 Teelöffel | cornstarch |
| 1 Teelöffel | sesame oil |
| 1/2 x ca. 450 g | Fresh snow pea pods (be |
| | Sure ends are trimmed and |
| | Strings are removed) |
| 1/2 Tasse | bean sprouts fresh |
| 1/2 Tasse | Celery, sliced on the |
| | Diagonal |
| 1/2 Tasse | Red pepper, sliced into Strips |
| 3 Tasse | Cooked brown rice (use the |
| | Instant variety - it's |
| | Great) |
| | Makes 6 servings. |
| | Serving has about 250 |
| | Calories |
| | And 5 grams of fat. |
|
In a large zip-lock plastic bag, combine ginger root, orange rind, orange juice, vinegar and soy sauce. Zip bag and mix thoroughly to make marinade. Add meat strips and place in refrigerator for 30-45 minutes. Remove meat strips and add cornstarch to remaining marinade. Zip bag and mix cornstarch into marinade. Spray nonstick skillet with nonstick cooking spray and heat to medium high. Add meat strips and stir-fry for 5 minutes. Remove from skillet. Drizzle sesame oil over skillet. Add snow peas, bean sprouts, celery and pepper and stir-fry 3 minutes. Add steak strips and reserved marinade and stir-fry an additional 2-3 minutes. Mixture should be slightly thickened. Serve over rice.
Auguday, , st 20, 199
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