1 pound of beef round steak
1 teaspoon of orange zest
Juice of one whole orange
½ red bell pepper and ½ green bell pepper, or any combination of bell pepper, sliced into strips
4 green onions, chopped
4 cups of shredded fresh spinach
1 clove of garlic, crushed
1 tablespoon Pearl River soy sauce
1 teaspoon sugar
1 tablespoon of cornstarch
2 tablespoons of cooking oil
2 cups of rice (I usually mix ½ brown and ½ white rice for a richer flavor)
Preparation:
Put the beef in the freezer for ½ hour.
Bring 4 cups of water to a boil.
Stir in the rice, lower heat to a simmer, and cover and cook for 20-25 minutes.
When the beef is partially frozen, slice across the grain into thin strips.
Preheat the oil in a pan.
Add the garlic and cook for one minute.
Add the beef and cook until medium-well done.
Add the peppers and onions and cook until they begin to soften, about 1-2 minutes.
Add the spinach and cook until it wilts, about 1 minute.
Stir together the soy sauce, sugar, orange zest, orange juice and cornstarch. Add to the pan.
Stir together until thickened and serve over the hot rice.
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