Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Sugar |
3 tablespoons | Soy sauce |
1 tablespoon | Vinegar |
½ tablespoon | Oyster sauce |
½ tablespoon | Mushroom soy sauce |
1½ tablespoon | Catsup |
3 \N | (1/2 inch) pcs ginger root |
1 pounds | Flank steak or lean beef |
\N \N | Salt, pepper |
1 \N | Egg, beaten |
¼ cup | Cornstarch |
3 tablespoons | Oil |
4 \N | Dried chiles |
2 tablespoons | Chopped green onions |
5 \N | Small pcs dried tangerine or orange peel |
\N \N | Seasoning Sauce |
SEASONING SAUCE
-
BEEF
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl.
Makes about ½ cup.
Slice beef paper-thin into ½-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.