Ingredients Jump to Instructions ↓

  1. 4 oz 113g To 4 oz beef filets

  2. 1 teaspoon 5ml Seasoned salt

  3. 4 teaspoons 20ml Soy sauce

  4. 4 teaspoons 20ml Vegetable oil

  5. 1 cup 146g / 5.1oz Chopped peanuts

  6. 8 Water chestnuts - coarsely

  7. 1 Garlic - minced

  8. 1/4 teaspoon 1 1/3ml Lemon and pepper seasoning

  9. 1/2 cup 118ml Snipped parsley August Moon Sauce

  10. 1 tablespoon 15ml Cornstarch

  11. 1/4 teaspoon 1 1/3ml Ground ginger

  12. 2 1/2 tablespoons 37ml Sugar

  13. 3/4 cup 177ml Orange juice

  14. 2 tablespoons 30ml Small orange rind - slivered

Instructions Jump to Ingredients ↑

  1. Recipe Instructions GARNISH: Remaining chopped peanuts Savoy or leaf lettuce Green onion flowers Prick filets with fork. Mix salt, soy sauce and vegetable oil. Brush over filets; let set 30 minutes. Reserving 2 Tbsp for garnish, blend together peanuts with chestnuts, garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets. Pat parsley on tops and sides. Place filets in greased 9 x 12 x 2" baking pan. Bake @ 400F18 to 20 minutes or until desired doneness. Sauce: In small saucepan, combine cornstarch, ginger, sugar, orange juice and orange rind slivers. Cook over low heat, stirring constantly, for 5 minutes or until thickened. Remove filets to platter. Spoon 2 Tbsp sauce over each filet. Serve remaining sauce in small pitcher. Sprinkle remaining peanuts over tops. Surround with lettuce and green onion flowers.


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