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Mija Ryer
Mediterranean stir-fry of beef strips and fennel
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Ingredients
Directions
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Let the beef strips come to room temperature.
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Cut the onion into thin pieces.
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Grate and press the orange.
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Halve the olives (and remove the pit if necessary).
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Squeeze the garlic over a bowl and stir in paprika, cumin, oregano, some salt, freshly ground black pepper and 2 tablespoons of olive oil.
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Put in the beef strips and marinate for 5 minutes.
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Meanwhile, halve the fennel tubers (remove the stalks) and cut the halves into 1 cm thick sections.
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Let the wok on high heat become hot.
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Spoon the marinated beef strips in the hot woks stir fry and brown them quickly on high heat.
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Spoon the beef strips on a plate.
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Add 1 tablespoon of olive oil to the shortening in the wokkentoe and stir fry the onion and fennel for about 2-3 minutes.
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Add orange zest and juice and stir fry for another 2-3 minutes until the fennel is cooked.
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Spoon the beef strips with the drips and olives and heat the dish well.
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Serve with brown rice or wholegrain penne.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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