Share Sharing is caring! Share Sweet & Sour SteakThe sweet-and-sour dishes of Canton are among the most familiar Chinese recipes.This one combines orange sections and pineapple chunks with steak and green sweet pepper in an easy stir-fried dinner.Serve over rice and garnish with orange slices. To save time, prepare the vegetables ahead of time and refrigerate until you are ready to cook.Nutrition facts * Servings Per Recipe 4 servings * Calories326 * Total Fat (g)7 * Saturated Fat (g)2, * Cholesterol (mg)36, * Sodium (mg)545, * Carbohydrate (g)51, * Protein (g)17* Percent Daily Values are based on a 2,000 calorie diet.Ingredients:8-ounces beef top round steak1 small orange1 15-1/4-ounce can pineapple chunks (juice pack)2 tablespoons vinegar2 tablespoons soy sauce1 tablespoon cornstarch1 tablespoon brown sugar1/8 teaspoon ground red pepper1 tablespoon cooking oil1 medium green sweet pepper, cut into 1-inch pieces (1 cup)1 small onion, cut into thin wedges2 cups hot cooked riceOrange slices (optional)Directions:Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.Peel and section orange. Cut sections in half lengthwise. Set aside.For sauce, drain pineapple reserving juice. Pour 1/2 cup of the reserved juice into a small bowl. (Reserve remaining juice for another use.) Stir in vinegar, soy sauce, cornstarch, brown sugar, and ground red pepper. Set aside.Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry green pepper and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more or until heated through.Stir in orange slices. Serve immediately over hot cooked rice. Garnish with additional orange sections, if desired. Makes 4 servings.Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours. Tweet Food & DiningLifestyle Sweet-and-Sour Steak. by: – June 22, 2011 22 Views no discussions Share Recipe source: BHG.com
Virginia L. Bradley, 78, of Westport passed away at 5:10am, Wednesday, June 6, 2018 at Aspen Place Health Campus in Greensburg. She was born at North Vernon on September 4, 1939. She was married to Delmar Bradley on October 24, 1958 and he preceded her in death on March 7, 2012. Survivors include one son Jeff Bradley of Westport; two daughters Janet Bradley of Westport and Kelly Mann of Sellersburg; five grandchildren Brandon Bradley of Columbus, Emily (Ben) Boynton of Salt Lake City, Utah, Erica Bradley of Columbus, Ohio, Samantha Mann of Bedford, and Alexander (Chelsea) Mann of Louisville, Kentucky; one brother Don Leahigh of Spencer. She was also preceded in death by her sisters Theresa Griffith and Sandy Nance. Mrs. Bradley was a member of the Cedar Creek Community Church near Osgood. She enjoyed cooking, collecting antiques, and going to yard sales. Most of all, Virginia was a full time homemaker and mom. With Delmar having a career in the military, their life consisted of many moves. Funeral services will be held on Saturday, June 9th at 10am at the Stratton-Karsteter Funeral Home in Versailles. Burial will be in the Arlington National Cemetery. Visitation will be on Friday from 4pm to 7pm. Memorials may be given to Our Hospice of South Central Indiana in care of the funeral home.