Watermelon with Beef and Tangerine Herb 1/2 lb. lean sirloin tip beef -- sliced 1 cup watermelon -- sliced 1 tangerine peel -- soaked in sherry 1/2 cup snow peas 1/4 red pepper -- cubed 1/4 yellow pepper -- cubed 1/4 red onion -- cubed 1 tsp. garlic -- minced 1 tsp. ginger -- minced 1 tbsp. soybean oil
MARINADE SAUCE 1/2 tbsp. soy sauce (lite) 3 tbsp. port wine or red wine 1/4 cup water 1/2 tsp. sesame oil 1 tsp. cornstarch
SAUCE FOR STIR FRY 1/2 cup water or veal stock 1/2 tsp. oyster sauce 1/2 tsp. lite soy sauce 1 tsp. sugar 3 tbsp. port wine or red wine 1 tbsp. hoisin sauce 1/2 tsp. cornstarch -- dissolved 3 drops sesame oil - Instructions:
- Mix together marinade ingredients and marinate the beef for at least 30 minutes. Sauté beef in non-stick pan over medium-high heat until brown on all sides. Heat up the soybean oil in a wok or large sauté pan, add garlic, ginger, tangerine, and watermelon and sauté for 30 seconds. Add all vegetables, stirring constantly to sweat the onions, and peppers. Stir in the sauce without cornstarch and bring to a boil. Pour in dissolved cornstarch thickening the sauce, add beef and mix thoroughly. Finish with the drops of sesame oil and decorate on plate.
Serving Ideas: Use a piece of triangular cut watermelon for garnish.
Note: Beef must marinate for at least 30 minutes. - Servings:
- Serves 2; Per serving: 292 Calories; 8.3g Fat (26% calories from fat); 27g Protein; 22g Carbohydrate; 68mg Cholesterol; 343 mg Sodium
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