Princeton and Stir-Fry

This evening, I'm leaving for the New York/New Jersey area to go to a workshop at Princeton University. I'll take the red eye, get there in the morning, and visit a rather cold New York City during Wednesday-day (at least compared to the 100+ temperatures here). I'll probably meet up with the elusive John Barber at some point. Then Wednesday-night, I need to catch a train or something to that effect to Princeton. Which, by the way, is here.

So here's a recipe. Jessica and I decided to try cooking on alternate weeks, starting last Friday. I tried something I hadn't tried before, orange beef stir-fry, and I think it turned out well. Stir-fry is a style I like because you can prepare the ingredients before cooking and the cooking only takes about 10 minutes. Orange and meat yields an exotic taste. Be warned though, that although the recipe claims to give 4 servings, this was just enough to feed the two of us. Oh, and though it asks for beef bouillon, I didn't have any and it still tasted okay.

Orange Beef Stir-Fry

12 ounces beef top round steak

1 teaspoon finely shredded orange peel

1/2 cup orange juice

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon beef base or bouillon granules

1 tablespoon peanut or vegetable oil

4 green onions, bias-sliced into 1-inch
pieces

2 garlic cloves, finely minced

6 cups (8 ounces) coarsely shredded spinach

1/2 of an 8-ounce can sliced water chestnuts,
drained

Hot cooked rice

Slivered orange peel (optional)

1. Trim fat from meat. Partially freeze meat.
   Thinly slice across the grain into bite-size strips. Set aside.
   
2. For sauce, in a small bowl stir together
   shredded orange peel, orange juice, cornstarch, soy sauce, sugar,
   and beef base or granules. Set aside.
   
3. Add oil to a wok or large skillet. Preheat
   over medium-high heat (add more oil if necessary during cooking).
   Stir-fry green onions and garlic in hot oil for 1 minute. Remove
   green onion mixture from wok.
   
4. Add meat to wok. Stir-fry fro 2 to 3 minutes
   or to desired doneness. Push meat from center of wok.
   
5. Stir sauce; add to center of wok. Cook
   and stir until thickened and bubbly. Return green onion mixture
   to wok. Add the spinach and water chestnuts. Stir all ingredients
   together to coat. Cover and cook about 1 minute more or until
   heated through.
   
6. Serve immediately over hot cooked rice.
   If desired, sprinkle with slivered orange peel.
   

Makes 4 servings.