Panda tangerine beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Vinegar |
| ½ | tablespoon | Oyster sauce |
| ½ | tablespoon | Mushroom soy sauce |
| 1½ | tablespoon | Catsup |
| 3 | (1/2 inch) pcs ginger root | |
| 1 | pounds | Flank steak or lean beef |
| Salt, pepper | ||
| 1 | Egg, beaten | |
| ¼ | cup | Cornstarch |
| 3 | tablespoons | Oil |
| 4 | Dried chiles | |
| 2 | tablespoons | Chopped green onions |
| 5 | Small pcs dried tangerine or orange peel | |
| Seasoning Sauce | ||
Directions
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.