Panda Tangerine Beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Archived, Beef/veal, China | 4 | Servings | |
INGREDIENTS
| 1 | T | Sugar |
| 3 | T | Soy sauce |
| 1 | T | Vinegar |
| 1/2 | T | Oyster sauce |
| 1/2 | T | Mushroom soy sauce |
| 1 1/2 | T | Catsup |
| 3 | 1/2 inch pcs ginger root | |
| 1 | lb | Flank steak or lean beef |
| Salt, pepper | ||
| 1 | Egg, beaten | |
| 1/4 | c | Cornstarch |
| 3 | T | Oil |
| 4 | Dried chiles | |
| 2 | T | Chopped green onions |
| 5 | Small pcs dried tangerine | |
| or orange peel | ||
| Seasoning Sauce | ||
| 1 | cup. |
INSTRUCTIONS
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl. Makes about Slice beef paper-thin into 1/2-inch slices across grain and trim pieces about 1-inch long. Season to taste with salt and pepper. Dip into egg, then coat lightly with cornstarch. Heat 1 tablespoon oil in wok. Drop beef into hot oil to brown quickly. Remove from wok. Set aside to keep warm. Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel. Saute over high heat a few seconds. Pour Seasoning Sauce all at once into wok. Return beef mixture to wok. Mix well to heat thoroughly and quickly. Discard ginger from Seasoning Sauce. Makes 2 to 4 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 398
Calories From Fat: 188
Total Fat: 21.1g
Cholesterol: 136.1mg
Sodium: 677.3mg
Potassium: 502mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 6.7g
Protein: 34g