Panda tangerine beef

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




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.

Similar recipes