Pan-Fried Steak with Fresh Fruit
If ripe peaches aren't in season, you can substitute 1 cup of drained canned peaches. Serve the stir-fried steak over cooked rice.
Serves 4
Preparation time: 5 minutes
Cooking time: 5 minutes
¾ pound beef stir-fry strips
1 tablespoon soy sauce
1 tablespoon red wine vinegar
Black pepper, to taste
2 teaspoons cornstarch
2 tablespoons orange juice
2 tablespoons water
1 teaspoon liquid honey
1 tablespoon vegetable oil
1 teaspoon bottled, minced gingerroot
2 large peaches, not overripe, sliced
In a medium bowl, combine the beef with the soy sauce, red wine vinegar, pepper, and cornstarch.
In a small bowl, stir together the orange juice, water, and honey.
Heat the oil in a skillet over medium-high heat. Add the minced ginger. Stir-fry for 10 seconds. Add the beef strips. Let brown for 30 seconds, then stir-fry, moving the strips around the pan. Stir-fry the beef for 3 to 5 minutes, until it loses its pinkness and is nearly cooked through.
Push the beef to the sides of the pan. Add the peaches to the middle of the pan. Stir-fry the peaches for a minute
Stir the orange juice mixture and pour into the pan. Bring to a boil. Cook for another minute to blend all the flavors. Serve hot.
