| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 1 |
|
Egg white |
| 2 |
tb |
Soy sauce; divided |
| 3 |
ts |
Cornstarch; divided |
| 1 1/2 |
ts |
Sesame oil |
| 4 |
|
Green onions with tops |
| 2 |
|
Jalapeno peppers |
| 1 |
|
Navel orange; large |
| 1 |
tb |
Sugar |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
White vinegar |
| 2 |
c |
Medium carrots; julienned |
| 2 |
|
Cl Garlic; minced |
|
|
Hot cooked rice; optional |
|
|
Orange-peel rose for garnish |
|
|
Mint leaves for garnish |
INSTRUCTIONS
Recipe by: Quick & Easy Stir Fry Recipes Cut beef lengthwise in half. Cut
across the grain into 2 x 1/4-inch slices. Whisk together egg white, 1
Tablespoon soy sauce, 1 teaspoon cornstarch and sesame oil in a large bowl.
Add beef and toss to coat. Marinate 15 minutes or cover and refrigerate
overnight.
Cut onions crosswise into 3-inch pieces. Cut lengthwise into fine slivers.
Cut jalapenos lengthwise in half. Remove stems and seeds. Diagonally cut
halves into 1/8-inch slices. Set aside.
Remove 2x3/4-inch strips of peel (colored portion only) from orange with
vegetable peeler. Cut peel into 1/8-inch-thick strips; set aside.
Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2
teaspoons cornstarch in small bowl; stir until smooth. Set aside.
Heat vegetable oil in wok over medium-high heat until oil registers 375F on
deep fry thermometer. Add carrots; fry about 3 minutes or until tender.
Remove carrots with slotted spoon and place in large strainer set over
medium bowl. reheat oil; fry orange peel about 15 seconds or until
fragrant. Remove to paper towels; drain.
Add beef to wok; fry about 1 minute or just until meat turns light in
color. Remove beef to colander or strainer placed over large bowl. Reheat
oil. Place 1/3 of drained beef in oil; fry about 3 minutes or until
browned. Transfer beef to strainer with carrots. (Double frying the meat
keeps the meat moist inside and crispy outside.) repeat with remaining beef
in two batches, reheating oil to maintain temperature.
Pour off oil from wok. reheat wok over medium-high heat. Add onions,
garlic and jalapenos; stir-fry about 30 seconds or until fragrant. Stir
cornstarch mixture until smooth; add to wok. Cook and stir until sauce
boils and thickens. Add beef, carrots and orange peel; stir-fry until
thoroughly heated. Serve with rice.
Garnish, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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