About this recipe:This stir-fry is a good midweek dinner recipe. It can be made in about the time it takes to make a pot of rice to serve with it.
2 tablespoons vegetable oil
500g sirloin or rump steak, cut into thin strips on the diagonal
4 tablespoons orange peel, cut into slivers
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornflour
250ml beef stock
4 tablespoons soy sauce
4 tablespoons sherry
4 tablespoons orange marmalade
1/2 teaspoon crushed red chilli flakes
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Method Prep:15min › Cook:15min › Ready in:30min
In a wok or frying pan, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with kitchen roll.
Return all the beef to the wok. Stir in orange peel, garlic and ginger; stir-fry 1 minute.
In a medium bowl, combine cornflour, stock, soy sauce, sherry, marmalade and red chilli. Pour this mixture into the beef, stirring constantly. Bring to the boil over medium heat and cook for 1 minute. Serve hot.
This is so popular, it has become a regular dish with my family. I add mushrooms, onion and baby sweetcorn to fill us up and sometimes replace the sherry with the juice from the orange, esp if cooking for the children! - 10 Nov 2010