Orange Beef
ChineseBeefIntermediate30 minBy Northstar
Ingredients
Servings
4
- 0.5 each Lb. Top round steak
- 2 each Tb Sherry
- 2 each Tb Cornstarch
- 2 each Egg whites
- 6 each Tb Peanut oil
- 0 cup Beef stock
- 2 each Tb Light soy sauce
- 1 each Ts Sugar
- 0 each Tb Cornstarch
- 1 each Ts Red wine vinegar
- 5 each Dried red chile peppers, broken into pieces
- 8 each Thin slices of orange rind (orange part only) or more
Instructions
- 1
Fresh ground black pepper to taste Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy.
- 2
Add the beef and toss to coat the pieces well.
- 3
Cut meat into 2x2-inch pieces.
- 4
Heat 4 tbs.
- 5
Peanut oil in wok.
- 6
Fry quickly, just until crispy and browned, remove to wok rack to drain.
- 7
Add remaining 2 tbs.
- 8
Peanut oil to wok.
- 9
Add orange rind and red peppers to hot oil in wok.
- 10
Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant.
- 11
Add remaining ingredients and stir until bubbly (add more beef stock if too thick).
- 12
Add fried beef and toss to coat with sauce.
- 13
Serve at once with steamed white rice.
Tags
greeka-taste-of-china