Orange Beef #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless top sirloin steak, partially frozen
3 tbsp: Soy sauce, divided
1/4 cup: + 1 tsp sugar, divided
1: Egg white,
2 tbsp: Cornstarch,
2 tbsp: Vegetable oil,
2 tbsp: Finely chopped fresh orange or tangerine peel,
1/2: To 1 tsp Chinese chili paste with garlic,
2 tbsp: Frozen orange juice concentrate,
1 tbsp: Ketchup,
1/4 cup: + 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.
"365 Easy One-Dish Meals"; Natalie Haughton, 1990
Source from luhu.jp
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.
"365 Easy One-Dish Meals"; Natalie Haughton, 1990
Source from luhu.jp