2 tsp. ginger root, grated (I used 1/4 tsp. ground ginger)
3 Tbl. Canola oil
1/4 tsp red papper flakes (optional)
1 Cup sweet onion, cut into 3/4 inch pieces
1 Cup green pepper, cut into 3/4 inch pieces
1/2 tsp. salt
3 sliced green onion, green parts only
Brown rice
Instructions
Lay beef strips on a tray lined with paper towel. Allow beef to dry in
refrigerator for 30 minutes. Meanwhile, in a medium bowl, dissolve
one Tbl. cornstarch in the orange juice.
Once dissolved, add brown sugar, vinegar, water, soy sauce, orange
juice concentrate, garlic and ginger root or ground ginger. stir to
combine.
Toss the dry beef in the remaining 2 Tbl. cornstarch to coat. In a
large skillet or wok, over medium-high heat, cook beef in 2 batches if
necessary with 1 Tbl. oil and 1/4 tsp. red pepper flakes each batch.
Cook meat about 4 minutes until no longer pink. Remove beef from
skillet and set aside.
In remaining 1 Tbl. oil add green pepper, onion, and shrimp. Saute'
about 3-4 minutes. Return beef to pan and add sauce. Cook until
sauce thickens, 3-4 minutes. Add salt and stir. Serve over brown
rice, garnish with green onion.
Originally Submitted
10/13/2017
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