Chinese Orange Beef
 
1/2 lb.  top round steak
2 Tbsp  sherry
2 Tbsp  cornstarch
2   egg whites
6 Tbsp  peanut oil
 
  sauce
1   and 1/2 cups beef stock
2 Tbsp  soy sauce
1 Tbsp  sugar
1   and 1/2 tablespoon cornstarch
1 Tbsp  red wine vinegar
5   dried red chile peppers, broken into pieces
8   thin slices of orange rind (orange part only) or more
  fresh ground black pepper to taste
 
cut meat into 2 x 2 inch pieces. whisk together the sherry, 
cornstarch, and egg whites until foamy. add the beef and toss to coat 
the pieces well. set aside. heat 4 tablespoon peanut oil in wok. fry 
meat quickly, just until crispy and browned, remove to wok rack to 
drain. add remaining 2 tablespoon 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 
 
 
 
 
-- 
(ID: 8129) Mirror: rec.food.recipes: Sat, Apr 17, 2004


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