Recipe By: Milk Calendar & D Mathews
Serving Size: 4
Preparation Time: 1hr
3 tablespoons soy sauce
1 pound sirloin steak — thinly sliced
1 cup soy milk
1 cup beef broth
1/2 cup orange juice
1 1/2 teaspoons grated orange peel
2 tablespoons vegetable oil
1 tablespoon margarine
2 cups mushroom — thinly sliced
1 cup carrot — coarsely grated
1 red pepper — cut in strips
2 cups broccoli — cut in 1″ pieces
4 green onion — sliced
1 tablespoon ginger root — minced
3 cloves garlic — minced
7 tablespoons cornstarch
2 tablespoons water
1 package Chinese noodles (12oz)
OR
3 cups hot cooked rice
1. Sprinkle 2 tab of soy sauce over steak strips and toss; set aside.
2. In a medium bowl, combine milk and broth, mix well. Add orange juice, peel and remaining soy sauce; set aside.
3. In wok, heat oil over medium-high heat. Add beef strips and stir fry, in batches if necessary. Transfer to a plate.
4. Add margarine and sauté mushrooms until softened. Add vegetables, ginger root and garlic, stirring for 3 minutes. Pour in milk mixture an beef, stirring to combine. Bring to a boil.
5. In a small bowl, combine cornstarch and water and mix into stir fry until sauce begins to thicken. Remove from heat and serve over Chinese noodles or rice.
