Ingredients:
1 lb sirloin steaks, about 3/4 inch thick
5 carrots, peeled
2 oranges
1/2 cup oyster sauce
3 tablespoons soya sauce
3 tablespoons sherry wine
1 tablespoon cornstarch
1/2 teaspoon hot pepper sauce
4 teaspoons vegetable oil
2 tablespoons minced gingerroot
3 garlic cloves, minced
2 cups sugar snap peas or 2 cups snow peas, trimmed
Directions:
Trim Fat From Steak.
Slice across the grain in 1/8 inch thick strips; cut into 2-inch lengths.
Cut carrots into 1/4 inch pieces.
Using zester, peel rind of oranges into long, narrow strips.
Squeeze oranges to make 1/3 cup of juice.
Whisk together half of the rind, the juice, oyster and soy sauces, sherry, cornstarch and pepper sauce.
In bowl, combine beef with 2 TBS of the sauce and let stand for 20 minutes.
In wok, heat half of the oil over high heat; stir fry beef in batches for 1- 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 brown.
Add carrots and 1/4 cup water.
Cover and cook for 2 more minutes.
Meanwhile, halve snow peas diagonally.
Stir into wok with beef and remaining sauce; bring to boil and cook uncovered for 1- 2 minutes or until thickened.
Top with remaining rind.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.