Side Pannel
Orange Beef
Ingredients List
- 1 lb Boneless top sirloin steak,
- -partially frozen
- 3 tb Soy sauce, divided
- 1/4 c + 1 tsp sugar, divided
- 1 Egg white
- 2 tb Cornstarch
- 2 tb Vegetable oil
- 2 tb Finely chopped fresh orange
- -or tangerine peel
- 1/2 To 1 tsp Chinese chili paste
- -with garlic
- 2 tb Frozen orange juice
- -concentrate
- 1 tb Ketchup
- 1/4 c + 1 Tb water, divided
- Few drops orange extract
- -(Optional)
- Minced fresh parsley for
- -garnish
- Orange slices for garnish
Directions
Cut the partially frozen steak across the grain into paper-thin slices
about 1 1/2 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 1/4 cup
sugar, the ketchup, 1/4 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.
about 1 1/2 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 1/4 cup
sugar, the ketchup, 1/4 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.
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