ORANGE GINGER BEEF 'N VEGETABLES
Recipe By: Kitchen Basics Inc.
Serving Size: 5
Preparation Time: 0:20
Categories:
Amount Measure Ingredient Preparation Method
1 medium orange peel and grate
1/4 teaspoon ground ginger grated
1 pound beef, trimmed boneless
12 fluid ounces Kitchen Basics Beef Stock
16 ounces mixed vegetables, frozen Oriental style
2 tablespoons cornstarch
2 tablespoons soy sauce
4 cups instant rice cooked, brown
Grate peel of orange and squeeze juice (about 1/4 cup); set aside. Grate
gingerroot.
In preheated non-stick skillet, cook beef and gingerroot 3 to 5 minutes
or until beef is no
longer pink. Add stock, reserved orange juice, orange peel and vegetables.
Bring to a boil; cover and reduce heat. Simmer 8 to 10 minutes, until vegetables
are tender-crisp.
Stir in cornstarch-soy mixture; cook and stir until thickened. Serve
over rice.
Makes 4 to 5 servings.