Tasty Oriental Food

Recently browsing a magazine, I found a recipe for Orange Teriyaki Beef Stir Fry. I was excited to try this recipe as soon as possible. I had to improvise from what we had lying around the house but other than that the recipe was exactly the same. It was awesome, even SSP ate a helping or three. Serve with a pot of fried rice and it is the perfect Chinese meal with beef.

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

Another Sister-in-law

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.