I marinated the meat in some soy sauce, brown sugar, ginger paste, minced garlic and 3/4 cup orange juice for 30 minutes.
While the meat was marinating - I grated one large carrot and sliced one large red pepper. I cut one orange in quarters (removed the fruit for my daughter to enjoy) then cut two of the quarters in thick long strips.
I prepped the remaining ingredients so they would be ready to go (garlic, ginger paste **do not use ground ginger if you can avoid it** and the orange peel slices in one small bowl... the broth, soy sauce, crushed red pepper, etc... in another bowl)
After cooking the meat, I set it aside and drained most of the remaining liquid from the pan - reserving just enough to cook the veggies for a few minutes to get them tender. Then I followed the remainder of the recipe.
***Please note my following changes/omissions***
I do not use alcohol in any of my cooking, but I am aware of the substitutes - so instead of sherry I used 1/3 cup of orange juice with one teaspoon of alcohol free vanilla extract. I didn't have any beef broth so I used a large chicken buillion cube instead (you can also try a vegetable buillion cube too, this has worked well for me in the past). I also used 1/2 tablespoon of crushed red pepper for a more spicier flavor.
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I marinated the meat in some soy sauce, brown sugar, ginger paste, minced garlic and 3/4 cup...