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.]
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