| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless top sirloin steak, partially frozen |
| 3 |
tb |
Soy sauce, divided |
| 1/4 |
c |
+ 1 tsp sugar, divided |
| 1 |
|
Egg white |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Finely chopped fresh orange or tangerine peel |
| 1/2 |
|
To 1 tsp Chinese chili paste with garlic |
| 2 |
tb |
Frozen orange juice concentrate |
| 1 |
tb |
Ketchup |
| 1/4 |
c |
+ 1 Tb water, divided |
|
|
Few drops orange extract (Optional) |
|
|
Minced fresh parsley for garnish |
|
|
Orange slices for garnish |
INSTRUCTIONS
Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1
tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and toss to
coat. Mix in the egg white, then add 1 tablespoon of the cornstarch,
mixing with fingers to distribute evenly.
In a wok or 10-inch skillet, heat the oil over high heat until hot. Add the
beef and stri-fry until the meat just loses its redness, about 3 minutes.
Remove with a slotted spoon to a dish.
In the oil remaining in the wok, stir-fry the orange peel over medium heat
for 2 to 3 minutes to soften. Mix in the chili paste, orange juice
concentrate, the remaining 2 tablespoons soy sauce, the remaining 1/4 cup
sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling.
Dissolve the remaining 1 tablespoon cornstarch in the remaining 1
tablespoon water and add to the wok. Cook, stirring constantly, until the
sauce boils and thickens, 1 to 2 minutes.
Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot
cooked rice, garnished with parsley and orange slices, if desired.
"365 Easy One-Dish Meals"; Natalie Haughton, 1990
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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