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Orange-Sauced Beef

  • 12 oz. boneless beef top round steak
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. dry mustard
  • Nonstick spray coating
  • 1 medium onion, sliced
  • 3/4 cup frozen Florida orange juice concentrate, thawed
  • 1/2 cup water
  • 2 Tbsp. vinegar
  • 4 gingersnaps, crushed
  • hot cooked noodles (optional)
  • Florida orange slice twists (optional)
  • sprigs of fresh sage (optional)
Trim fat from beef and partially freeze. Thinly slice beef across the grain into bite-size strips. In a bowl or plastic bag, combine flour, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper. Add meat; toss to coat well.

Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet over medium heat. Remove skillet from heat.

Carefully add onion, thawed concentrate, water and vinegar to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until beef is tender. Add gingersnaps. Cook and stir for 4 to 5 minutes or until slightly thickened. If desired, serve over noodles and garnish with orange slices and sage. Yields 4 servings.

Source:
Florida Department of Citrus


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