Chinese takeout is one of my favorite meals. But honestly, you can make your own version at home in 20 minutes.
Chinese takeout is one of my favorite meals.
But honestly, you can make your own version at home in 20 minutes.
Chinese New Year, the year of the rat, starts Feb. 7. In honor of the celebration, I chose one of my favorite stir-fry recipes, which I tore out of the Rockford Register Star six years ago.
I like it purely because it’s easy.
Quick Orange Beef
1 pound flank, sirloin or rib-eye steak
1 tablespoon finely grated orange zest (colored part of rind), plus a little juice
1 tablespoon soy sauce
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1/2 pound sugar snap peas or snow peas
If you have time, freeze the steak for up to 60 minutes to make it easier to slice into thin strips. If not, buy it sliced from the store.
Combine beef with orange zest, soy sauce, garlic, salt, pepper and red pepper.
Heat a wide, heavy skillet or wok over high heat for a minute. Add vegetable oil and heat another minute. Stir the beef mixture for two minutes. Add peas and stir two minutes more or until the beef has lost its red color.
Squeeze half an orange over it all and stir to combine. Serve over rice.
Serves 4 to 6.
Jennie Pollock, who loves sa cha chicken from Great Wall in Rockford, can be reached at 815-987-1242 or firstname.lastname@example.org.