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Beef with Orange Peel
Beef with Orange Peel

Beef with Orange Peel

1 Review(s)
Cook Minutes 50 Min
Prep : 30 Min Cook: 20 Min
This wonderfully aromatic beef stir-fry is bursting with orange flavour.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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Step 1
Place meat in large bowl. Add next 6 ingredients; stir to evenly coat meat. Refrigerate 20 min.
Step 2
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.
Step 3
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
Step 4
Add dressing and green parts of onions; toss to coat.
Kraft Kitchen Tips!
Serving Suggestion
Serve with hot steamed rice.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3 g
15 %
Cholesterol 35 mg
Sodium 760 mg
32 %
Carbohydrate 10 g
Fibre 1 g
Sugars 5 g
Protein 25 g
Vitamin A
2 %
Vitamin C
25 %
4 %
15 %
Makes 4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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