Recipe: Orange Ginger Beef

Orange Ginger Beef
rec.food.recipes/Robin Cowdrey/1997
Source: Canadian Living Magazine/1997
Yield: 4 servings

1 lb sirloin steak; 3/4-inch thick
5 each carrots; peeled
2 each oranges
1/2 cup oyster sauce
3 tablespoons each soy sauce and sherry
1 tablespoon cornstarch
1/2 teaspoon hot pepper sauce
4 teaspoons oil
2 tablespoons gingerroot; minced
3 cloves garlic; minced
2 cups snow peas or sugar snap peas; trimmed

Trim fat from steak. Slice across the grain into 1/8-inch thick strips; cut into 2-inch lengths. Cut carrots into 3-inch chunks; slice into 1/4-inch sticks. Using zester, peel rind of oranges into long , narrow strips. Squeeze oranges to make 1/3 cup juice. Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce. In bowl, combine beef with 2 tablespoons of the sauce; let stand for 20 minutes. In wok, heat half of the oil over high heat; stir-fry beef in batches, for 1 to 2 minutes or until browned but still pink inside. Transfer to plate. Add remaining oil, ginger, and garlic to wok; stir-fry over medium-high heat for 30 seconds or until golden. Add carrots and 1/4 cup water; cover and cook for 2 minutes. Meanwhile, halve snow peas diagonally. Stir into wok with beef and remaining sauce; bring to boil and cook, uncovered, for 1 to 2 minutes or until thickened. Top with remaining rind.