So even though I used all twelve lemons I had, I’ve decided to do another round of citrus recipes. It’s fun, and I like that it challenges me to find new things to cook! To help me find new recipes, I’ve started using Foodily, which is an AWESOME site, you should totally check it out!
(I know there are more than 12 in the bowl, but unlike lemons, these are going to get eaten.)
Mandarin Orange Glazed Ginger Beef
• 1/4 cup soy sauce
• zest and juice of 2 mandarin oranges
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 lb lean beef, cut into strips
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 onion, cut into thin strips
• 2 cups beef broth
• 2 cups rice (cooked)
In a large bowl, mix together soy sauce, mandarin juice and zest, ginger and cornstarch. Stir until cornstarch is dissolved. Add beef and marinate for at least 30 minutes.
In a large skillet over medium heat, sauté broccoli and onions in oil until tender. Remove from skillet.
Increase heat to medium high. Drain beef (reserve marinade) and add to skillet. Cook 3 to 5 minutes until browned. Removed from skillet.
Add reserved marinade and beef broth to skillet. Bring to a boil for five minutes.
Add beef, broccoli and onions and heat.
Serve over rice.
Makes 4 servings, or 3 Tanie & Taylor-sized servings and 2 Symmie-sized servings (Symmie-sized portion pictured above).
Adapted from Food.com
mandarins used: 2; mandarins remaining; 10