Spicy Orange Beef

Recipe Ingredients

1		Flank steak - (abt 1 1/2 lbs)
		Marinade
2		Egg whites (large)
1/2 cup	118ml	Reduced-sodium soy sauce
1/4 cup	15g / 0.5oz	Cornstarch
1/4 cup	59ml	Rice wine
		= (or dry sherry)
12		Dried orange peel
		= (available at Asian markets)
		For Cooking
1 lb	454g / 16oz	Broccoli
1		Red bell pepper - seeded
1		Green bell pepper - seeded
1 1/4 cups	296ml	Defatted low-sodium chicken broth
5 tablespoons	75ml	Rice wine
		= (or dry sherry)
2 tablespoons	30ml	Granulated sugar
1/4 teaspoon	1.3ml	Crushed red pepper flakes - (to 1/2) - to taste
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
2 tablespoons	30ml	Vegetable oil
3		Scallions - minced
1		Garlic clove - minced (medium)
2 teaspoons	10ml	Grated gingerroot
2 tablespoons	30ml	Water
1		Bamboo shoots - (8 oz) - drained
1 teaspoon	5ml	Asian sesame oil
6 cups	960g / 33oz	Cooked white rice
		Chopped cilantro - for garnish

Recipe Instructions

Freeze flank steak for easier slicing, until almost firm, 1 to 2 hours. Cut flank steak across grain into thin strips using a sharp slicing knife.

For the marinade, beat egg whites in a large bowl until frothy. Stir in soy sauce, cornstarch, and wine until smooth. Stir in orange peel; add sliced flank steak; mix well to coat. Marinate 10 minutes.

Lightly peel broccoli stalks; slice into 1/4-inch-thick slices. Separate florets into bite-sized pieces. Put broccoli into a large pot of boiling water; cook 2 minutes. Drain well.

Cut peppers into bite-sized pieces. Mix chicken broth, wine, sugar, and red pepper in a small bowl. Dissolve cornstarch in water in a separate small bowl.

Heat a well-seasoned wok or large skillet until hot. Add 1 tablespoon oil; heat to very hot. Add half of the scallions, garlic, and ginger; stir-fry 30 seconds. Add half of the drained steak and orange peel. Stir-fry over high heat until no longer pink, 2 to 3 minutes. Remove from wok with a slotted spoon. Repeat using 1 more tablespoon oil and the remaining scallions, garlic, ginger, and steak. Remove from wok.

Add peppers and 2 tablespoons water to the wok; cook, stirring over high heat until crisp-tender, about 2 minutes. Stir in broccoli and bamboo shoots; cook, stirring, 1 minute. Return beef to wok. Stir in broth mixture; heat to a simmer. Stir in dissolved cornstarch; cook, stirring, until thickened. Stir in sesame oil. Serve over rice; garnish with cilantro.

This recipe yields 4 servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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