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LOCATION: Recipes >> Asian >> Orange Beef 04

Print this Recipe    Orange Beef 04

Orange Beef
Yield: 4 servings

1/2 lb top round steak, sliced
2 tablespoons sherry or sake
2 tablespoons cornstarch
2 tablespoons whites
6 tb peanut oil

1 1/2 c beef stock
2 tablespoons light soy sauce
1 ts sugar
1 1/2 tablespoons cornstarch
1 ts red wine vinegar
5 dried red peppers, chopped
8 slices orange rind
freshly ground black pepper

Whisk together the sherry, cornstarch, and egg whites until the
mixture is foamy. Add the beef and toss to coat the pieces well.
Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil
in wok. Fry quickly, just until crispy and browned, remove to wok
rack to drain.

Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red
peppers to hot oil in wok. Stir-fry until orange rind begins to
darken and aroma from oil becomes pleasant. Add remaining ingredients
and stir until bubbly (add more beef stock if too thick). Add fried
beef and toss to coat with sauce. Serve at once with steamed white
rice.

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