| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Shao Hsing wine |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Vegetable oil |
| 3/4 |
lb |
Beef steak, thinly sliced |
|
|
Orange Sauce: |
| 1/4 |
c |
Thawed undiluted frozen |
|
|
Orange juice concentrate |
| 1 |
tb |
Sugar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Vegetable oil |
| 5 |
|
Thin slices fresh ginger |
| 1 |
ts |
Cornstarch mixed with water |
|
|
Marinade: |
|
|
Orange slices for garnish |
INSTRUCTIONS
Place a wok or wide frying pan over high heat until hot. Add oil, swirling
to coat sides. Add ginger slices and cook, stirring, until fragrant, about
5 seconds. Add beef and stir-fry for 2 minutes or until barely pink. Add
sauce and stir-fry for 30 seconds. Add cornstarch solution and cook,
stirring, until sauce boils and thickens. Garnish with orange slices.
[Personal note: this would probably be quite pretty with thin orange peel
curls, rather than, or in addition to, orange slices.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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