xiaoxl/recipe_data huggingface dataset:
Citrus Chicken with Roasted Corn Relish


Ingredients:
skinless chicken breast halves, lime juice, ground cumin, chili powder, salt, olive oil flavored cooking spray, frozen corn kernels, red bell pepper, onion, brown sugar, fresh cilantro, fresh cilantro stem

Directions:
Place chicken in a heavy-duty, zip-top plastic bag.
Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
Seal bag, and shake until chicken is well coated.
Marinate in refrigerator 1 hour, turning bag occasionally.
Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
Remove chicken from marinade, discarding marinade.
Sprinkle chicken with cumin mixture.
Coat rack of a broiler pan with cooking spray.
Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened] 25 minutes.
Turn chicken, and broil 15 additional minutes or until done.
Set chicken aside, and keep warm.
Coat a large nonstick skillet with cooking spray.
Place skillet over medium-high heat until hot.
Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
Spoon corn evenly onto individual serving plates; top each serving with chicken.
Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
Garnish with cilantro sprigs, if desired.
Starbucks VIA® Instant Caramel Latte


Ingredients:
"hot water"

Directions:
Tear open a single-serving packet., Add 8 fl oz of hot water., Stir and enjoy.
Crusta Cocktail


Ingredients:
brandy, Bourbon, fresh lemon juice, maraschino juice, Cointreau liqueur

Directions:
"Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar. Shake all ingredients with cracked ice, then strain into the glass. Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about two inches, then serve."
Fruit Salad With Honey Ginger Lime Dressing


Ingredients:
fresh pineapple, cantaloupe, fresh strawberries, nectarines, fresh blackberries, fresh blueberries, kiwi fruits, honey, lime, juice and zest of, fresh ginger, poppy seed

Directions:
All fruit should be washed and dried before being ready for the salad.
Cut skin from pineapple, so no brown spots are left.  Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
Peel and remove seeds from the cantaloupe, then cut into one-inch cubes.  Place in bowl with pineapple.
Halve or quarter strawberries, depending on size, and add to bowl.
Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit.  Cut each peeled kiwi in half lengthwise, then each half into four or five slices.  Add to the rest of fruit.
Add blueberries and blackberries to the rest of fruit.  Prepare dressing (below].
In a small bowl (I actually prefer a mason jar to shake the ingredients together in], mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine], and poppy seeds.  Whisk well, then pour over fruit and toss gently to coat.
(You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed.  It tastes best at room temperature.  The dressing actually tastes better made a day in advance anyway].
TIPS ON FINDING RIPE FRUIT:  For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little.  And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit.  For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly.  And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit.  If you can't smell anything, it's not ripe.  Strawberries should be shiny and fragrant.  Nectarines should have a slight give and be fragrant.  Blueberries and blackberries should be firm and deeply colored.  Kiwi fruit should be firm, but not rock hard--must have a very slight "give".
Pesto Pasta
Category: world-cuisine
By Lauren

Easy to make, but full of flavor!  Good hot or cold.

Ingredients:
½ cup chopped onion
2 ½ tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

Directions:
Cook pasta in a large pot of boiling water until done.  Drain. Meanwhile, heat the oil in a frying pan over medium low heat.   Add pesto, onion, and salt and pepper.  Cook about five minutes, or until onions are soft. In a large bowl, mix pesto mixture into pasta.  Stir in grated cheese.  Serve.

Prep time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 224.7
Fat: 7.2 g
Saturated fat: 1.5 g
Carbohydrates: 32 g
Sugars: 0.4 g
Dietary fiber: 2.5 g
Protein: 7.8 g
Cholesterol: 43.5 mg
Sodium: 71.3 mg
Hazelnut French Toast


Ingredients:
eggs, vanilla

Directions:
Slice French bread.
Heat vegetable oil on griddle or in large frying pan until oil sizzles (when you drip batter] or to 375 degrees.
Whip eggs, vanilla, and creamer with wire whisk or fork until frothy.
Dip and coat bread slices and grill until golden brown, flip and grill other side.
Place on plate and garnish with powdered sugar and hazelnuts, if desired.
My Beef and Beer Casserole


Ingredients:
stewing beef, plain flour, onions, celery, carrots, ale, sage, thyme, parsley, water

Directions:
Clean and slice the vegetables into even sized pieces.
Cut the beef into bite sized pieces as you like.
Heat the oil in a large cast iron or other suitable casserole pot on the hob.
Dust the beef with seasoned flour, shake off excess and brown the beef in the hot oil, do this in batches, removing each batch on to a plate with a slotted spoon.
When all the beef is browned and removed from the pot add the sliced vegetables to the pot along with the ale and stock cube.
Add the beef and any juices from the plate into the pot and top up the pot with water so that the contents are almost covered.
Chop 1 table spoon each of sage, thyme and parsley (including parsley stalks] and stir into the pot.
Put the lid on the pot and put the casserole into a medium hot oven (bottom oven of the AGA] for 2 and a half to 3 hours.
Checks seasonings and serve with mashed potatoes and a green vegetable.
Balsamic Brussels Sprouts with Feta Cheese and Walnuts
Category: side-dish
By Raechel Valerius

Easy yummy way to enjoy Brussels sprouts.

Ingredients:
1 pound Brussels sprouts, trimmed and halved
1 large red onion, chopped
6 cloves garlic, chopped
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons maple syrup
salt and ground black pepper to taste
¼ cup walnuts
¼ cup sweetened dried cranberries
2 ounces crumbled feta cheese

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet. Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes. Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 226.8
Fat: 14.7 g
Saturated fat: 3 g
Carbohydrates: 21.8 g
Sugars: 12.5 g
Dietary fiber: 3.9 g
Protein: 5.2 g
Cholesterol: 8.4 mg
Sodium: 155.8 mg
Grilled Turkey Sandwiches


Ingredients:
mayonnaise, tomatoes, provolone cheese, butter

Directions:
Spread each slice of bread with mayonnaise.
Put turkey, tomato and cheese on one slice of bread and top with the remaining slice.
Spread outsides of sandwiches with the softened butter.
On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.
Chocolate Eclair Dessert
Category: desserts
By KBehrens2

This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.

Ingredients:
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Directions:
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 9x13-inch pan

Calories: 400.5
Fat: 13.7 g
Saturated fat: 6.4 g
Carbohydrates: 65.6 g
Sugars: 47.1 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 4.9 mg
Sodium: 481.3 mg
Chocolate Slice


Ingredients:
butter, cocoa powder, sugar

Directions:
Beat sugar and butter well., Add cream and cocoa powder, mix well., Break the biscuits into small pieces and mix well., Divide the mixture into 2 equal portions., Spread each portion lengthwise on a strip of foil, roll and twist the ends., Freeze the 2 logs for 3 hours., Slice it with the foil and remove the foil., Keep in the refrigerator until its ready to serve., Enjoy this dessert!
Ginger Pork Spring Rolls


Ingredients:
pork, carrot, green onions, hoisin sauce, cornstarch, garlic clove, gingerroot, ground ginger, water, flour

Directions:
For Filling: Combine first 8 ingredients in medium bowl. Makes about 1 1/4 cups offilling.
Stir water into flour in small cup until smooth.
Work with spring roll wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tablespoons filling onto wrapper near bottom corner. Dampen edges of wrapper with flour mixture. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp towel. Repeat with remaining wrappers.
Deep-fry spring rolls in 2 or 3 batches in hot cooking oil for about 2 minutes per batch until wrapper is golden. Remove with slotted spoon to paper towels to drain. Makes 18 spring rolls.
Serve with your favourite dipping sauce.
For OAMC: flash freeze on a cookie sheet for 2 hours and then transfer to ziploc bag, label and return to freezer. To serve: place on baking sheet and bake at 350 degrees for 10-15 minutes or until heated through.
Batter Fried Chicken Wings


Ingredients:
chicken wings, cornstarch, eggs, water

Directions:
Cut wings at first joint and discard the tips.
Cut remaining wings in half.
Wash and dry on paper towels and sprinkle lightly with garlic salt.
Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter.
Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for about 15 minutes, turning once or twice.
Serve with small bowl of mild, medium or hot wing sauce for dipping.
Pasta with Clams, Zucchini, and Zucchini Blossoms
Category: seafood
By VitaCavallo

This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!

Ingredients:
2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic
¼ cup dry white wine
1  zucchini, cubed
10  zucchini blossoms, or more to taste
salt and freshly ground black pepper to taste
1 pinch red pepper flakes
1 bunch fresh parsley, chopped

Directions:
Soak clams in cold salted water for about 1 hour. Drain. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid.  Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 764.2
Fat: 12.1 g
Saturated fat: 1.6 g
Carbohydrates: 95.6 g
Sugars: 3.8 g
Dietary fiber: 4.5 g
Protein: 60.8 g
Cholesterol: 118.8 mg
Sodium: 256.6 mg
Roasted Turkey Pesto Panini


Ingredients:
turkey meat, lettuce greens, pesto sauce

Directions:
"Place ingredients on bread and heat on grill."
Ceviche


Ingredients:
fresh scallops, fresh lime juice, salt, red bell pepper, green onions, cilantro

Directions:
Dice the fish into 1/2-inch chunks. In a large glass or ceramic bowl, combine lime juice and salt. Stir to mix. Add fish or shellfish, cover the mixture and let it rest in the refrigerator for one hour.
Drain away lime juice and mix in remaining ingredients. Adjust seasonings if necessary and refrigerate until time to serve.  Ceviche should be served the same day for the best flavor.
Ww Hoisin Snow Peas and Peppers - 2 Pts.


Ingredients:
chicken broth, hoisin sauce, dry sherry, cornstarch, fresh snow peas

Directions:
Combine chicken broth, hoisin sauce, sherry, and cornstarch in a small bowl; stir well, and set aside.
Coat a large nonstick skillet with cooking spray; add peanut oil, and place over medium-high heat until hot.
Add snow peas and bell pepper strips; saute' 3 minutes or until vegetables are crisp-tender.
Add broth mixture, and cook 2 minutes or until mixture is thick, stirring constantly.
Sprinkle with peanuts.
Too Easy Loaded Potato Casserole


Ingredients:
sour cream, cheddar cheese, bacon bits, frozen hash brown potatoes

Directions:
Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan., Bake at 400 for 45-60 minutes.
Dairy-Free Biscuits
Category: bread
By Erin Mataj

These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 tablespoons vegan butter (such as Earth Balance®)
3 tablespoons coconut oil
1 cup cold unsweetened almond milk, or as needed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™. Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs. Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky. Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high. Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 140.1
Fat: 6.6 g
Saturated fat: 3.7 g
Carbohydrates: 18 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Sodium: 356.9 mg
Zucchini Wheat Germ Burgers


Ingredients:
eggs, wheat germ, monterey jack cheese, mushroom, onion, thyme, rosemary, zucchini, salt, fresh ground pepper

Directions:
In a large mixing bowl, beat the eggs.
Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini.  Add salt and pepper to taste.
Shape into 4 patties, 3/4-inch thick.
In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
Flip, and cook other side until golden, too, about 3 minutes more.
Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers.  Olive tapenade is another possibility.
Chocolate Mayan Bundt Cake


Ingredients:
dark chocolate, all-purpose flour, ground cinnamon, baking soda, salt, ground cayenne pepper, light brown sugar, granulated sugar, butter, vanilla extract, eggs, milk, powdered sugar, dark chocolate, butter, heavy whipping cream, salt

Directions:
Preheat oven to 350º F.
Grease 12-cup Bundt pan.
FOR CAKE:.
Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%] power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in melted chocolate.
Beat flour mixture into creamed mixture alternately with milk.
Pour into prepared bundt pan.
Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely.
Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
FOR CHOCOLATE GLAZE:.
Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%] power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
Children of the Corn


Ingredients:
yogurt, lime juice, cayenne

Directions:
Spiced Corn Yogurt:
Bring 300 grams of raw corn kernels and 300 grams of water to a boil with 2 crushed cinnamon sticks and a teaspoon of cayenne pepper for 15 minutes, then combine with 300 grams of white granulated sugar.
Cool mixture, then blend in high-speed blender and strain contents with a fine mesh strainer.
Cayenne Tincture:
Infuse 1 cup of overproof vodka (150-proof or higher] with 3 tablespoons of ground cayenne pepper for 24 hours then fine strain through a coffee filter.
Directions:
Whip ingredients (except Coffee Liqueurs] with pebble ice and pour into chilled Hurricane glass.
Top with pebble ice and float Coffee Liqueurs on top.
Garnish with dehydrated lime wheel and dried corn husk.
Oatmeal Pancake


Ingredients:
quick-cooking oats, whole wheat flour, baking powder, skim milk

Directions:
"Place dry ingredients in blender and process until the oat flakes become fine. Transfer dry ingredients into medium bowl. In a separate bowl, lightly mix liquid ingredients, then add to dry ingredients, mixing only until moistened. Let batter stand 5 minutes, the spoon batter onto preheated griddle for cooking. Turn pancakes when edges are firm."
Chicken Ranch Pizza


Ingredients:
mozzarella cheese, cheddar cheese, plum tomatoes, green onions, parmesan cheese

Directions:
Set oven to 400 degrees F.
Grease a pizza pan.
Unroll the pizza dough and press into prepared pan.
In a bowl mix together the mozzarella and cheddar cheese.
Bake the crust for 6-7 minutes or until the crust is light golden brown; remove from oven.
Spread the ranch dressing over the partially baked crust, then sprinkle about 1-1/2 cups of the cheese mixture on top of the Ranch dressing.
Place the tomatoes, mushrooms, green onions and chicken over the shredded cheese.
Top with the remaining 1-1/2 cups cheese mixture.
Bake (400 degrees F] for about 20 minutes or until the cheese is bubbly.
Immediately sprinkle grated Parmesan cheese on top.
Lemony Glazed Carrots


Ingredients:
carrot, butter, brown sugar, lemon juice, salt, tarragon

Directions:
Place carrots in saucepan and cover with water. Bring to a boil; reduce heat and  cover and simmer 10-12 minutes, or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice, salt, and tarragon. Bring to a boil, stirring constantly.  Turn off heat.
Drain carrots. Add hot lemon butter mixture to drained, cooked carrots and toss gently.
French Custard Sauce (Creme Anglaise) Low-Fat


Ingredients:
all-purpose flour, low-fat milk, vanilla bean, eggs, sugar, sugar

Directions:
Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
Scrape seeds of the vanilla bean into pan then add the bean.
Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.
Kittencal's Creamy Chicken Gravy


Ingredients:
butter, flour, chicken broth, chicken bouillon powder, milk, garlic powder, black pepper

Directions:
In a heavy saucepan melt butter over medium-high heat.
Whisk in flour and stir constantly for 1 minute (do not let the flour brown].
Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using] and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes].
Add in lots black pepper and salt if desired.
Delicious!
Italian Sausage Zucchini Stew


Ingredients:
Italian sausage, celery, zucchini, onion, tomatoes, salt, oregano, basil, green peppers, garlic powder, sugar, butter beans

Directions:
Brown sausage, drain off fat.
Add celery and cook for 10 minutes, stirring occasionally.
Add all remaining ingredients and cook covered for 10 minutes more.
Simmer for 30 minutes, or until zucchini is tender.
(If you use Italian sausage, the longer you cook it, the hotter it gets].
Szechuan Crispy Orange Beef


Ingredients:
cornstarch, orange, onion, sliced water chestnuts, garlic, green onion, rice wine, sugar, soy sauce, chicken broth, oyster sauce

Directions:
*THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
Cut pieces into thin strips.
Dry slightly in microwave oven.
Slice the orange for garnish.
Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
Coat the meat completely with cornstarch and set aside.
Combine dried orange peel in a small dish with hot pepper.
Cut onion and combine in another small dish with water chestnuts.
Mince garlic and green onion.
SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
Put a metal strainer over a large saucepan in kitchen sink.
Heat wok for two minutes over highest heat.
Add oil and heat until it is very hot.
Add beef, stir to break it up.
Fry for 2 to 3 minutes, til the outside is crispy.
Transfer to strainer in sink and pour oil and beef into it.
Place empty wok back on high heat, add garlic and green onion.
Add hot pepper and orange peel, Stir briefly.
Add onion and water chestnuts and stir 30 seconds.
Add sauce and stir well to coat.
Let mixture boil until it thickens slightly.
Add hot beef and then sesame oil.
Put on serving plate and garnish plate with orange slices.
Serve with rice.