Turmeric Orange Beef With Cumin And Green Beans
 
Description:

INGREDIENTS

2 Tablespoon - White wine
2 Tablespoon - Turmeric orange syrup, make ahead
1 Tablespoon - Tomato paste
2 Tablespoon - Orange juice
1 Teaspoon - Ground cumin
0.5 Teaspoon - Ground turmeric
2 - Garlic cloves, minced
1 Pound - Sirloin or flank steak, cut into ½-in (1 cm) thick strips
1 Tablespoon - Cornstarch
0.5 Teaspoon - Salt
0.25 Teaspoon - Freshly ground black pepper
0.5 Pound - Green beans, trimmed and cut into 2-in (5 cm) long pieces
2 Tablespoon - Coconut oil
1 - Red bell pepper, cut into 2-in (5 cm) long strips
2 - Green onions, thinly sliced
2 - Oranges, cut into segments
1 - Jasmine rice, cooked per package instructions (optional)
4 Cup - Orange juice, freshly squeezed (for turmeric orange syrup)
0.75 Ounce - Dried turmeric (for turmeric orange syrup)
4 Cup - Sugar (for turmeric orange syrup)
2 Tablespoon - Vodka (for turmeric orange syrup)


DIRECTIONS

1. In a small bowl, whisk together wine, Turmeric Orange Syrup, tomato paste, orange juice, cumin, turmeric and garlic. Set aside.

2. In a medium bowl, toss beef with cornstarch, salt and pepper. Set aside.

3. In a wok or large frying pan, bring 1 cup (250 ml) of water to a boil. Add beans and cook, partly covered, until bright green and tender-crisp, about 2 minutes. Drain, discarding water and transferring beans to a bowl. Wipe wok dry.

4. Add 1 tbsp (15 ml) coconut oil to wok and warm over high heat. Add half the beef and cook, stirring frequently, until browned, about 2 minutes. Transfer beef to bowl with beans and repeat with remaining 1 tbsp (15 ml) oil and beef.

5. Return beef and beans along with red pepper and wine mixture to wok. Reduce heat to medium and cook, stirring frequently, until sauce thickens, about 3 minutes. Remove from heat and stir in green onions and orange segments. Serve over steamed jasmine rice, if desired.

6. For Turmeric Orange Syrup: In a saucepan, add orange juice and turmeric and bring to a boil. Reduce heat to low and let sit for 5 minutes. Add sugar, remove from heat and stir to dissolve. Transfer mixture into a glass bottle and let cool completely. Leave turmeric in syrup overnight. Strain out turmeric, then add vodka to syrup. Store in a clean glass bottle and keep refrigerated until ready to use.

No of servings: 4




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