I love making this Chinese Beef in Orange Sauce because it satisfies all of one’s cravings – its orange flavoured sauce is rich, a little sweet, sour and salty, epitomising, in my opinion, Sichuan cuisine
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Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Divide the stir fry between shallow bowls and serve with some boiled rice
Gorgeous thin shards of crispy sirloin steak tossed in a fresh orangeand ginger sweet chilli sauce, a wonderful fresh and healthy way to have your Chinese food with fresh honest flavours, they way most Chinese eat, without any of the fast food additives that are often found in takeaway foods
Tenderstem® is a cross between regular broccoli and Chinese kale- it’s an absolute hero nutritionally, not only does it have twice the amount of vitamin C as the same weight of fresh oranges, but it has one of the highest levels of folic acid which is very important for expectant mothers, but also helps to beat anaemia and fatigue
Pour over the beefand serve - this goes well with mashed potatoes and green veg. This started out as a boeuf bourgignon but I didn't have any red wine so I made it up as I went along, using white wine from a bottle that was already open and throwing in half an orange I had in the fridge from a previous recipe
) So for the first time in ages I was only cooking for me, and this dinner came together. Combine all the kebab ingredients in a bowl and mix together well
Turn the heat down and add the rest of the ingredients, including the beef. Easy to whip up in a frying pan or skillet and can be served in egg wraps, with salad or simply with rice like I have below
) Low Syn Chocolate andOrange Baked Oats | Slimming World. A few weeks ago we posted a recipe for Bakewell Baked Oats, and we never expected them to be quite so popular
Meanwhile, brown the mince that you set aside in a pan over a high heat, and then add the tomatoes, tinned tomatoes, beef stock cubes or jellies, boiling water and some salt and pepper
Gizzi and Dhruv recommend beef shin or cheek and Donna suggested brisket. The food was delicious and I would never have tasted this if it was an a la carte menu
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