Grapefruit, an unusual stir-fry ingredient, adds an intriguing touch to this beef dish. It takes a few minutes to prepare the ingredients, but only about 5 minutes to stir-fry.
The rice is cooked in the microwave oven and then added to the hot wok once the beef has been removed. The rice gets crisp and picks up the wok flavors.
I find it is best to line up all of the stir-fry ingredients on a plate or cutting board in order of use. Then you won’t have to keep referring to the recipe while stir-frying.
Stir-Fried Beef and Grapefruit
Yield 2 servings. Recipe by Linda Gassenheimer
1 large grapefruit, cut into segments (1 cup)
1 1/2 teaspoons sugar
1/4 cup dry sherry
4 teaspoons minced garlic
2 tablespoons hoi sin sauce
3/4 pound grass-fed beef tenderloin cut into pieces about same size as grapefruit segments
1/2 tablespoon canola, divided
1/2 pound snow peas
Salt and freshly ground black pepper
Remove skin from grapefruit and cut into segments set aside. Mix sugar, sherry, garlic and hoi sin sauce together and set aside.
Heat oil in a wok or skillet. Make sure wok is hot before adding beef. Add half the beef. Stir-fry for 30 seconds. Add the rest of the beef. Stir-fry 2 to 3 minutes. Add the sauce, snow peas and grapefruit segments. Stir-fry for 2 minutes. Add salt and pepper to taste. Divide between two dinner plates.
Per serving: 457 calories (29% from fat), 14.8 g fat (5.1 g saturated, 6.4 g monounsaturated), 84 mg cholesterol, 41.0 g protein, 35.8 g carbohydrates, 4.9 g fiber, 375 mg sodium.
