12 oz. beef top round steak
1 tsp finely shredded orange peel
1/2 cup orange juice
1 Tbsp cornstarch
1 Tbsp soy sauce
1 tsp sugar
1 tsp instant beef bouillon granules
2 Tbsp cooking oil
4 green onions, bias-sliced in 1-inch pieces
1 clove garlic, minced
5 cups coarsely shredded fresh spinach (5 to 6 oz)
1/2 of an 8-oz can sliced water chestnuts, drained
3 cups hot cooked rice
- If desired, partially freeze beef for easier slicing. Trim fat from beef, across the grain into bite size strips. Set aside. For sauce, in a small bowl stir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon granules. Set aside.
- In a wok or large skillet heat 1 tablespoon of th eoil over medium-high heat. Add green onions and garlic; cook and stir in hot oil for 1 minute. Remove green onion mixture from wok using a slotted spoon. Add remaining 1 tablespoon oil to wok or skillet. Add beef to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or to desired doneness. Push beef from center of wok.
- Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return green onion mixture to wok. Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice.
Notes: We had this nearly a year ago. I remember liking it but not as much as what I've had in restaurants.
Source: Better Homes and Gardens New Cook Book, 12th Edition