Beef sauté with orange, asparagus and leeks (1)
5
25
4
No
Ingredients
- 250 ml (1 cup) of leek's white, into slices of 0,5 cm (1/4 inch) thick
- 20 small asparagus into pieces of 2,5 cm (1 inch)
- Zest and juice from 1 orange
- 15 ml (1 tablespoon) of seasoned rice vinegar
- 30 ml (2 tablespoons) of beef broth
- 22,5 ml (11/2 tablespoons) of cornstarch
- 15 ml (1 tablespoon) of flour
- 400 gr (7/8 pound) of top of sirloin, into strips of 0,5 cm x 7 cm (1/4 inch x 3 inches)
- Salt and pepper, up to taste
- 45 ml (3 tablespoons) of vegetable oil
Preparation
Side-by-side mode- In a casserole filled with salted water, blanch leek's whites 2 minutes. Add asparagus and cook another 1 minute. Drain vegetables and serve.
- In a small bowl, mix orange zest and juice with rice vinegar, beef broth and 7,5 ml (1/2 tablespoon) of cornstarch. Set sauce aside.
- In another bowl, mix flour and remaining cornstarch. Salt and pepper beef strips and cover with the flour mixture while being careful to shake off any surplus.
- In a wok or a large pan, heat oil at high heat. Cook beef strips 1 minute without stirring, turn over and cook for another 30 seconds. Add vegetables and the sauce, mix well and remove right away from heat.
