Posted 15 August 2007 - 12:59 PM
Well with Big Game Season upon us though I would post the Oriental Salad Serves 3.1lb. venison, elk or moose steak 1package Lawry's meat marinade ( or other similar type of marinade) 1/2 c. soy sauce 1/2c. rice vinegar 1 clove garlic, peeled and minced 1 tsp ginger powder 3/4 c. sugar 1/2c. cornstarch1egg, lightly beaten1/4 c. cooking oil1tsp. dried red chilis1/4c. sliced carrots1tbls. Grand Marnier (orange flavored liquor) 4 green onions, sliced into thirds 1 4oz. can of sliced water chesnuts1 11oz. can of manarin oranges6 c. red leaf lettuce (torn into bite sized pieces)Mix marinde accordinto package directions. Slice steaks into very thin pieces and place thm in the marinade for 15 min. Mix together the soysauce, vinegar, Grand mariner, garlic, ginger, and sugar. Mix the cornstarch and egg together, blending well. Remove the steak from the marinade and pat dry. Heat the oil in a wok or large heavy skillet ntil vry hot but not smoking. Dip each steak strip into the cornstarch mixture and place into the hot oil. Turning often, brown strips on all sides. add the carrots, onions, red chilies and water chesnuts, and continue stir frying all of the ingredients for 2 to 3 min. Slowly add the soy mixture, stirring well. Mix in the mandarin oranges. cover and cook meat mixture for an additional 2 min. Place equal amounts of lettus onto dinner plates. Top the lettuce with the meat mixture. Serve immedediately.