This spicy stir-fry is not only delicious and nutritious; it’s also pretty! The bright colors remind me of a kaleidoscope. That’s right: plates full of kaleidoscopic color. You won’t even need a centerpiece on the table when you have Spicy Mandarin Orange Stir-Fry for supper.
This recipe works great with any kind of meat, but I’m using beef tonight because I already had some cooked and sliced in the freezer.
1 cup orange juice
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound beef round steak, cut into thin strips
2 cups fresh or frozen snow peas
1 large onion, diced
1 green pepper, julienned
1 red pepper, julienned
1 cup fresh mushrooms, sliced
1 eight-ounce can water chestnuts
1/2 cup bean sprouts
2 tablespoons canola oil
1 eleven-ounce can mandarin oranged, thoroughly drained
2 tablespoons cornstarch
Hot cooked brown rice (use white if you want; my family likes brown rice.)
What to do:
In a large bowl, make a marinade by combining the first five ingredients; remove half and set aside. Add beef to remaining marinade, cover, and refrigerate for 15 minutes. In a large skillet or wok, stir-fry the vegetables in oil for 2 minutes; remove and keep warm.
Remove the beef from the marinade and discard marinade. In the same skillet, stir=fry the beef until it’s no longer pink. (If your beef was already cooked, just heat through) Add the pepper jelly and oranges.
Combine the cornstarch, pepper jelly, and reserved marinade until smooth, and add to the skillet. Bring to a boil: cook and stir for just a few minutes until thickened. Serve over the rice.