| 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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