Orange beef #1

Yield: 4 Servings

Ingredients:

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

Instructions:

divided Few drops orange extract -(Optional) Minced fresh parsley for -garnish Orange slices for garnish 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