Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
4 strips orange zest (coloured part of the rind), each 7.5 cm (3 in) long and 1 cm (1/2 in) wide
1 large egg white
15 mL (1 tbsp) plus 5 mL (1 tsp) cornstarch
5 mL (1 tsp) water
375 g (12 oz) flank steak, 5 mm (1/4 in) thick, cut into strips 1 cm (1/2 in) wide
10 mL (2 tsp) peanut oil
1 medium-size carrot, peeled and thinly sliced (125 mL/1/2 cup)
1 large cucumber, peeled, halved lengthwise, seeded, and sliced 5 mm (1/4 in) thick (250 g/8 oz)
1 clove garlic, minced
250 mL (1 cup) orange juice
2 mL (1/2 tsp) each ground coriander and cumin
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) each ground cinnamon and ginger
2 green onions, including tops, thinly sliced (50 mL/ 1/4 cup)
Preheat the oven to150°C (300°F). Place the orange zest on a small cake rack set on a baking sheet and bake for 10 minutes or until dry. Let cool, then mince and set aside.
Meanwhile, in a medium-size bowl, stir together the egg white, 15 mL (1 tbsp) of the cornstarch, and the water. Add the beef to the cornstarch mixture, toss to coat, and marinate in the refrigerator, covered with plastic food wrap, for at least 30 minutes or as long as overnight.
Drop the beef into a large saucepan of boiling water and cook for 20 seconds; drain and rinse. In a 30 cm (12 in) nonstick skillet, heat the oil over moderately high heat until hot but not smoking. Add the carrot, cucumber, garlic, and orange zest and stir-fry for 2 minutes or until the vegetables are slightly softened. Add the beef and stir-fry 2 minutes longer or until lightly browned.
In a small bowl, combine the orange juice, remaining 5 mL (1 tsp) of cornstarch, the coriander, cumin, salt, cinnamon, and ginger. Add the mixture to the skillet and cook, stirring, for 1 minute or until slightly thickened; stir in the green onions. Serve over rice.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:216