Beef with Orange Peel Recipe

Name: Beef with Orange Peel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 4 servings, 1 cup (250 mL) each
Ingredients: 1 lb. (450 g) beef flank steak, thinly sliced; 1 Tbsp. corn starch; 2 Tbsp. reduced-sodium soy sauce; 2 Tbsp. Chinese Shao Hsing rice cooking wine; 1 Tbsp. cold water; 1 tsp. sugar; 1 tsp. baking soda; 1 orange; 1 Tbsp. oil; 4 green onions, cut into 1/2-inch lengths, white and green parts separated; 1/4 cup Kraft Mandarin Orange with Sesame Dressing

Ingredients

1 lb. (450 g) beef flank steak, thinly sliced
1 Tbsp. corn starch
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. Chinese Shao Hsing rice cooking wine
1 Tbsp. cold water
1 tsp. sugar
1 tsp. baking soda
1 orange
1 Tbsp. oil
4 green onions, cut into 1/2-inch lengths, white and green parts separated
1/4 cup Kraft Mandarin Orange with Sesame Dressing

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD Makes 4 servings, 1 cup (250 mL) each

Instructions

Place meat in large bowl.
Add next 6 ingredients; stir to evenly coat meat.
Refrigerate 20 min.
Meanwhile, peel orange with vegetable peeler, taking care to remove as little of the white pith as possible.
Cut peel into thin strips.
Add to small saucepan of boiling water; cook 5 min.
Drain.
Immediately rinse with cold water; drain again.
Refrigerate peeled orange to use for snacking or another use.
Heat oil in wok on high heat.
Add meat mixture; stir-fry 3 to 4 min. or until meat is done.
Add orange peel and white parts of onions; stir-fry 30 sec.
Remove from heat
Add dressing and green parts of onions; toss to coat.