Name: Fresh Vegetable Stir-Fry with Peppery Orange Beef
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Uncooked long grain white rice - 2 cups; Water - 1 quart; Light sesame oil - 1 tablespoon; Garlic, crushed - 4 cloves; Butter - 5 tablespoons; Flank steak, cut into thin strips - 2 pounds; Salt to taste - 2 pounds; Red pepper flakes - 4 teaspoons; Teriyaki sauce - 3 ½ tablespoons; Fresh mushrooms, sliced - 12 ounces; Sweet onion, sliced - 1 large; Cabbage, sliced into strips - ½ head; Green bell pepper, cut into strips - 1; Red bell pepper, cut into strips - 1; Yellow bell pepper, cut into strips - 1; Cornstarch - 1 teaspoon; Brown sugar - 1 tablespoon; Beef broth - ½ cup; Orange jam - 2 tablespoons; Chow mein noodles - 1 (5 ounce) can; Mustard powder to taste - 1 (5 ounce) can

Fresh Vegetable Stir-Fry with Peppery Orange Beef

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fresh Vegetable Stir-Fry with Peppery Orange Beef

1. Uncooked long grain white rice - 2 cups

2. Water - 1 quart

3. Light sesame oil - 1 tablespoon

4. Garlic, crushed - 4 cloves

5. Butter - 5 tablespoons

6. Flank steak, cut into thin strips - 2 pounds

7. Salt to taste - 2 pounds

8. Red pepper flakes - 4 teaspoons

9. Teriyaki sauce - 3 ½ tablespoons

10. Fresh mushrooms, sliced - 12 ounces

11. Sweet onion, sliced - 1 large

12. Cabbage, sliced into strips - ½ head

13. Green bell pepper, cut into strips - 1

14. Red bell pepper, cut into strips - 1

15. Yellow bell pepper, cut into strips - 1

16. Cornstarch - 1 teaspoon

17. Brown sugar - 1 tablespoon

18. Beef broth - ½ cup

19. Orange jam - 2 tablespoons

20. Chow mein noodles - 1 (5 ounce) can

21. Mustard powder to taste - 1 (5 ounce) can

How to cook deliciously - Fresh Vegetable Stir-Fry with Peppery Orange Beef

1. Stage

In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.

2. Stage

Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.

3. Stage

Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.

4. Stage

Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.

5. Stage

Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.