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.