Beef sauté with orange, asparagus and leeks
25
5
4
No
Ingredients
- 250 ml (1 cup) of leeks white, sliced into 0.5 cm (1/4 inch) thick
- 20 small asparagus sliced into 2.5 cm (1 po)
- Zest and juice from 1 orange
- 15 ml (1 tablespoon) of seasoned rice vinegar
- 30 ml (2 tablespoons) of beef broth
- 22.5 ml (1 1/2 tablespoon) of cornstarch
- 15 ml (1 tablespoon) of flour
- 454 g (1 pound) of top sirloin into slices of 0.5 cm x 7 cm (1/4 inch x 3 inches)
- Salt and pepper, up to taste
- 45 ml (3 tablespoons) of vegetable oil
Preparation
Side-by-side mode
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In a casserole filled with salted boiling water, blanch leek whites 2 minutes. Add asparagus and cook another 1 minute. Drain vegetables and set aside.
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In a small bowl, mix roange zest and juice with rice vinegar, beef broth and 7.5 ml (1/2 tablespoon) of cornstarch. Set aside the sauce.
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In another bowl, mix flour and the remaining cornstarch. Salt and pepper beef strips, then cover with flour mixture while taking care to remove any surplus.
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In a wok or any other large pan, heat oil at high heat. Cook beef strips 1 minute without stirring, turn around cook for another 30 seconds. Add vegetables and sauce, mix well and remove right away from heat.
