Orange Beef

Recipe Ingredients

1/2 lb	227g / 8oz	Top round steak - thin sliced
2 tablespoons	30ml	Sherry
2 tablespoons	30ml	Cornstarch
2		Egg whites
6 tablespoons	90ml	Peanut oil
		Sauce
1 1/2 cups	355ml	Beef stock
2 tablespoons	30ml	Light soy sauce
1 teaspoon	5ml	Sugar
1 1/2 tablespoons	22ml	Cornstarch
1 teaspoon	5ml	Red wine vinegar
5		Dried red peppers - crumbled
8		Orange rind
		Fresh pepper to taste

Recipe Instructions

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 2 X 2" pieces. Heat 4 tbs peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain.

Add remaining 2 tbs 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 to thick), Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

Source:
SF Chronicle; Jan. 31, 1996 - WEEKEND COOK

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