Orange ginger beef
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Shao Hsing wine |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Vegetable oil |
| ¾ | pounds | Beef steak, thinly sliced |
| Orange Sauce: | ||
| ¼ | cup | Thawed undiluted frozen |
| Orange juice concentrate | ||
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Vegetable oil |
| 5 | Thin slices fresh ginger | |
| 1 | teaspoon | Cornstarch mixed with water |
| Marinade: | ||
| Orange slices for garnish | ||
Directions
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.]