When my husband saw this dish on the stove he said it looked just like the stir fry we get at our local Chinese take-out restaurant. I take that as a compliment. I loved how easy this dish comes together and the flavors of orange and sesame together. The beef was beautifully caramelized and the sauce was sweet and savory. I am looking forward to experimenting with this dish some more... so look out for more stir fries in the future.
1 1/2 lbs beef cut into strips
salt and black pepper to taste
2 Tbs sesame seeds
2-3 cloves grated garlic
1 inch grated ginger
2 carrots sliced
1lb broccoli cut into small florets
1 can sliced water chestnuts
3-4 Tbs soy sauce
1 Tbs Oyster Sauce
1 Tbs Shao Hsing Chinese Rice Wine or substitute dry sherry
1 tsp sesame oil
2-3 Tbs Orange Marmalade
1 cup beef broth
1 Tbs cornstarch mixed with 2 Tbs water
Heat 1 Tbs of canola oil in wok. Once heated add beef and brown. Season beef with a little bit of salt, black pepper and sesame seeds and finish browning meat. (Note: be careful when you add the sesame seeds, they may pop and splutter). Remove beef and sesame residue from pan. You can remove all sesame seeds by using a paper towel to clean out wok. Do this carefully so not to burn yourself.
In the cleaned wok, heat 1 Tbs of canola oil. Add the garlic and ginger. Then add the vegetables and saute.
Next add the beef and sesame seeds back and the sauce. Saute and cook for 2-3 minutes. Then add the cornstarch slurry and stir well. when the sauce thickens and the vegetables are cooked to your desired tenderness, turn stove off. Serve hot with rice. Enjoy.
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