Quick Orange Beef
Quick Orange Beef
1 pound flank, sirloin or rib-eye steak
1 tablespoon finely grated orange zest, plus a little juice
1 tablespoon soy sauce
1 tablespoon minced garlic
1/2 tps salt
1/2 tps black pepper
1/2 tps crushed red pepper flakes
1 tablespoon vegetable oil
1/2 pound sugar snap peas or snow peas
If time allows, freeze the steak for up to 60 min to make it easier to slice
Slice the beef as thinly as you can across the grain
If you’re cutting it so thinly that some of the meat shreds, that’s good
Combine beef with orange zest, soy sauce, garlic, salt, pepper & red pepper
Heat a wide, heavy skillet or wok over high heat for a minute
Add vegetable oil & heat another minute
Add garlic & when it turns light brown (a few seconds) add the beef
Stir the beef 2 min
Add peas & stir 2 min more, or until the beef has lost its red color
Squeeze half an orange over skillet ingredients & stir to combine
Serve over rice
Serves 4 to 6
If you have leftovers: Chill rice & beef separately
When ready to cook, heat 1 or 2 Tbspvegetable oil over high heat in a wok or skillet
Add leftover rice & stir, breaking it up with a spoon or fork
When it’s broken up, add leftover beef & stir to heat through
Add soy sauce or toasted sesame oil, as desired
Chinese Almond Cookies
Chinese Almond Cookies
Posted by Tiffany at recipegoldmine
com 6/22/01 7:21:01 pm
Makes 24
1 cup butter or margarine, softened
1 egg
1 tps grated lemon peel
1 tps vanilla extract
1/2 tps almond extract
2 1/3 cups all-purpose flour
2/3 cup powdered sugar
1/2 tps baking powder
1 egg yolk, beaten with 1 tablespoon water
24 whole blanched almonds
Heat oven to 350 deg F
In large mixing bowl, combine butter, egg, peel, vanilla, & almond extract
Beat at medium speed with electric mixer until light & fluffy
Add flour, powdered sugar & baking powder
Beat at low speed until soft dough forms
Shape dough into 1-inch balls
Place balls 2 inches apart on ungreased cookie sheets
Flatten ball with bottom of drinking glass, wiping glass with damp cloth to prevent sticking
Lightly brush tops of cookies with egg yolk mixture
Press almond into center of each cookie
Bake for 13 to 15 min or until edges are light golden brown
Cool completely before storing
Tuscan Chicken Rolls With Pork Stuffing
Tuscan Chicken Rolls with Pork Stuffing (Rollatini di Pollo)
3 large whole chicken breasts
(about 2 1/2 pounds total)
1/2 pound ground pork
1 small onion, minced
1 clove garlic, chopped
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 cup dry white wine
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon
Minced parsley
Remove bones and skin from chicken breasts; cut chicken into halves
Place between 2 pieces plastic wrap; pound until 1/4 inch thick, being careful not to tear the meat
Cook and stir pork, onion and garlic over medium heat until pork is brown
drain fat
Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper
Place about 1/3 cup pork mixture on each chicken breast half
Roll up; secure with wooden picks
Place rolls in greased 11 x 7-inch baking dish
Brush rolls with butter; pour any remaining butter over rolls
Sprinkle with 1/2 teaspoon salt
Add wine
Bake uncovered at 400 deg F until chicken is done, 35 to 40 minutes
Remove chicken to warm platter; remove wooden picks
Keep warm
Pour liquid from baking dish into 1-quart saucepan
Stir water into cornstarch; pour into liquid
Stir in bouillon
Heat to boiling over medium heat, stirring constantly
Boil and stir 1 minute
Pour gravy on chicken
Top with parsley
Yields 6 servings