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Orange Beef recipes of food lovers
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Chinese Orange Beef
:: Orange Beef ::
Food Product
1/2 Lb. Top round steak.
2 Tb Sherry.
2 Tb Cornstarch.
2 Egg whites.
6 Tb Peanut oil.
SAUCE:
1 and 1/2 cups Beef stock.
2 Tb Light soy sauce.
1 Ts Sugar.
1 and 1/2 Tb Cornstarch.
1 Ts Red wine vinegar.
5 Dried red chile peppers (broken into pieces).
8 Thin slices of orange rind (orange part only) or more.
Standard Procedure :
Fresh ground black pepper to taste 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 2x2 inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned and 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 too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.
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