Recipes

[sue-p]

2-1/4 cups plus 1/3 cup water
2 cups quick-cooking brown rice
1/3 cup fresh orange juice
2 tbsp. orange marmalade
2 tbsp. low-sodium soy sauce
1-1/2 tsp. cornstarch
1/4 tsp. crushed red pepper flakes
12 oz. boneless beef sirloin or round steak, thinly sliced
8 oz. fresh asparagus spears, trimmed and diagonally sliced into 1" pieces (can substitute with fresh broccoli)
2 whole medium carrots, thinly sliced on diagonal
2 tsp. vegetable oil
1 whole red bell pepper, cut into thin strips
4 oz. white or shiitake mushrooms, sliced
3 whole scallions, thinly sliced on the diagonal
2 whole garlic cloves, minced
1/2 tsp. grated fresh ginger root

1.) In a medium saucepan, bring 2-1/4 cups water to a boil over high heat. Stir in the rice and reduce the heat to medium-low; cover and simmer for 10 minutes or until the rice is tender and liquid is absorbed. Remove pan from heat; set aside.
2.) While the rice is cooking, in a medium bowl combine the OJ, marmalade, soy sauce, cornstarch, and red pepper flakes, stirring until smooth. Stir in the beef and let stand while you prepare the vegetables.
3.) In a large skillet, bring remaining 1/3 cup water to a boil over medium-high heat. Add asparagus and carrots; cover and cook for 3 minutes or until vegetables are just tender. Drain veggies and place in medium bowl. Wipe skillet dry.
4.) In the dry skillet, warm 1 tsp.oil. Add bell peppers and mushrooms, stir fry for 2 minutes until tender. Add scallions, garlic and ginger and stir fry for 30 seconds untill fragrant. Transfer to bowl with other veggies.
5.) Add the remaining 1 tsp. oil to skillet. Add the beef and the marinade; stir fry for 3-4 minutes until beef is cooked through. Add the veggies and stir fry for 1 minutes or until veggies are heated through. Fluff the rice with a fork and serve with beef and vegetables.
Posted by sue-p 6/9/11