RCP: Lemon Beef Oriental
Posted: Wed Sep 13, 2006 4:29 pm%^)
The weatherman promises our torrid Summer weather will soon be changing ... while Kathleen and I will be grilling right through the Winter, we can now at least start thinking about meals prepared in the kitchen without the fear of owing our souls to Arizona Public Service to keep the house cool (within reason) ... here's yet another beef recipe that uses my favorite condiment - lemon !
1 Lb Sirloin steak, excess fat trimmed
3 T Peanut oil
1 t Salt
2 t Fresh lemon zest
2/3 C Beef broth
1 Lb Fresh snow peas
1/2 C Fresh sliced mushrooms
1/4 C Freshly squeezed lemon juice
1 T Cornstarch
1/8 t Freshly ground ginger (or to taste)
Cut the sirloin into bite sized pieces ... in a wok or heavy skillet over medium-high heat, heat the oil and salt ... stir-fry the pieces of sirloin until browned ... sprinkle in the lemon zest and stir briefly ... add the broth, snow peas, and mushrooms and stir-fry with the meat mixture for one minute ... in a small bowl, combine the lemon juice and cornstarch and stir until well mixed ... pour over the meat mixture, stir, and cook until thickened and bubbly ... stir in the ginger ... immediately remove from heat and serve over hot cooked rice ...
Makes 4 servings
A recipe from Vermont state's publication "In Season" ...
Virtually a "one-dish meal" ... and in deference to my good friend, Jenise, think about trying this dish with a bottle of Tobin James "spicy" red table wine, "Chateau le Cacheflo" ...
Clink !
%^)
The weatherman promises our torrid Summer weather will soon be changing ... while Kathleen and I will be grilling right through the Winter, we can now at least start thinking about meals prepared in the kitchen without the fear of owing our souls to Arizona Public Service to keep the house cool (within reason) ... here's yet another beef recipe that uses my favorite condiment - lemon !
1 Lb Sirloin steak, excess fat trimmed
3 T Peanut oil
1 t Salt
2 t Fresh lemon zest
2/3 C Beef broth
1 Lb Fresh snow peas
1/2 C Fresh sliced mushrooms
1/4 C Freshly squeezed lemon juice
1 T Cornstarch
1/8 t Freshly ground ginger (or to taste)
Cut the sirloin into bite sized pieces ... in a wok or heavy skillet over medium-high heat, heat the oil and salt ... stir-fry the pieces of sirloin until browned ... sprinkle in the lemon zest and stir briefly ... add the broth, snow peas, and mushrooms and stir-fry with the meat mixture for one minute ... in a small bowl, combine the lemon juice and cornstarch and stir until well mixed ... pour over the meat mixture, stir, and cook until thickened and bubbly ... stir in the ginger ... immediately remove from heat and serve over hot cooked rice ...
Makes 4 servings
A recipe from Vermont state's publication "In Season" ...
Virtually a "one-dish meal" ... and in deference to my good friend, Jenise, think about trying this dish with a bottle of Tobin James "spicy" red table wine, "Chateau le Cacheflo" ...
Clink !
%^)
