Orange Teriyaki Beef Stir-Fry
Adapted from: Cooking with Paula Deen Sept/Oct 2011
1 1/2 lbs beef top sirloin, thinly sliced (I used elk round steak which I marinated in 1/3 cup soy sauce & 1/3 cup Worchestershire sauce with 1 T minced garlic and a pinch of powdered ginger for about 6 hours in the fridge)
1/2 onion, thinly sliced
2 1/2 cups beef broth (used water)
1/4 cup stir-fry sauce (used 1/4 cup soy sauce mixed with about 1/2 T cornstarch)
2 T orange marmalade
1 (12-oz) pkg vegetable stir-fry mix (used 2 cups frozen broccoli)
3 cups egg noodles (used 2 pkgs Ramen noodles WITHOUT the season packets)
Saute beef and onion over med-high heat. Cook 4-5 minutes until meat is no longer pink. Remove and keep warm.
Add broth, stir-fry sauce and marmalade until marmalade melts. Add vegetables and noodles. Boil, reduce heat and simmer for 5 minutes. (Since I used frozen broccoli, put a lid on the pan until broccoli was crisp-tender.) Return meat to pan and heat thoroughly.
Egg Fried Rice
1 cup rice, browned in 1 T oil
2 1/2 cups water
1 pkg dry onion soup mix
2 T soy sauce
2 eggs scrambled
Other Fried Rice fixings (carrot, green onion, ham, etc)
After rice is browned, add water, soup mix and soy sauce. Bring to a boil. Lower heat to low and cook covered for about 20 minutes until all liquid is absorbed. Add scrambled eggs and other fixings; stir. Serve.