3/4 pound well-trimmed beef top sirloin steak (cut into thin slices, about 1-inch)
1 1/2 tablespoons soy sauce
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2 1/2 cups small broccoli florets
1 red bell pepper, cut into 1 thin strips
2/3 cup salsa sauce
1 teaspoon sugar
1/3 cup undiluted orange juice concentrate
1 tablespoon cornstarch
4 green onions (4 to 5), cut into 1/2-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 4
Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in frying pan and add the meat and quickly fry. Add the broccoli and red pepper. Add the salsa and cook until vegetables are tender crisp. Combine the orange juice and cornstarch and add to the meat mixture with the green onions and cook until thickened. Top with the hazelnuts and serve with rice, if desired.
1 1/2 tablespoons soy sauce
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2 1/2 cups small broccoli florets
1 red bell pepper, cut into 1 thin strips
2/3 cup salsa sauce
1 teaspoon sugar
1/3 cup undiluted orange juice concentrate
1 tablespoon cornstarch
4 green onions (4 to 5), cut into 1/2-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 4
Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in frying pan and add the meat and quickly fry. Add the broccoli and red pepper. Add the salsa and cook until vegetables are tender crisp. Combine the orange juice and cornstarch and add to the meat mixture with the green onions and cook until thickened. Top with the hazelnuts and serve with rice, if desired.
