Orange beef #1

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless top sirloin steak, partially frozen
3 tablespoons Soy sauce, divided
¼ cup + 1 tsp sugar, divided
1 Egg white
2 tablespoons Cornstarch
2 tablespoons Vegetable oil
2 tablespoons Finely chopped fresh orange or tangerine peel
½ To 1 tsp Chinese chili paste with garlic
2 tablespoons Frozen orange juice concentrate
1 tablespoon Ketchup
¼ cup + 1 Tb water, divided
Few drops orange extract (Optional)
Minced fresh parsley for garnish
Orange slices for garnish

Cut the partially frozen steak across the grain into paper-thin slices about 1½ 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 ¼ cup sugar, the ketchup, ¼ 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

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