Orange Beef

Well, I have been a stranger around here, haven't I? Tonight's recipe is a new one and I hope it will be a hit. My son's girlfriend, Beth, found this recipe...but she couldn't remember where she got it (I actually found it at RachelRayMag.com). Click on the heading below to go to the recipe.

Orange Beef


Place the orange peel and juice in a large bowl. Stir in 1 TBSP olive oil, soy sauce and vinegar. Add the steak and turn to coat.

Cover and refrigerate for 30 minutes. In a wok or large skillet, heat 1 TBSP olive oil over high heat.

Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Season meat with salt & pepper.

Transfer the meat to a plate. Add the remaining 1/2 TBSP olive oil, garlic and the scallions to the wok and cook over medium heat, stirring until wilted, about 2 minutes.

Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half.

Whisk in the brown sugar and return the steak and scallions to the wok; turn to coat.

Serve with Cilantro Rice. (I'm actually making Wild Rice with Currants tonight)

Well, we all agreed this was very good and a "do again". Thanks for reading!

Oriental-Style Vegetable Medley

I came up with this recipe today when I was trying to find something I could fix in a hurry. It had the BEST flavor and my 93 yr old VERY PICKY mother-in-law LOVED these veggies, as did the rest of us.

Caity Sue's Oriental-Style Vegetable Medley
1 zucchini, julienned
1 yellow squash, julienned
2 green onions, sliced on the diagonal in 1- 1/2" pieces
Salt, pepper and garlic powder to taste
1 tsp fresh chives, finely chopped (optional)
Olive Oil
1/8 cup white wine (a good white wine that you would drink)
1/8 cup soy sauce
1/8 cup water

Toss vegetables in salt, pepper and garlic powder. Heat olive oil over moderate heat. Toss vegetables in and stir quickly. After 2-3 minutes add the white wine, soy suace and water. Cover and cook 3-5 minutes more.