Recipe - Orange Beef

1 pound Boneless top sirloin steak,
partially frozen
3 tablespoon Soy sauce, divided
One fourth cup + 1 tsp sugar, divided
1 Egg white
2 tablespoon Cornstarch
2 tablespoon Vegetable oil
2 tablespoon Finely chopped fresh orange
or tangerine peel
One half To 1 tsp Chinese chili paste
with garlic
2 tablespoon Frozen orange juice
concentrate
1 tablespoon Ketchup
One fourth cup + 1 Tb water, divided
Few drops orange extract
(Optional)
Minced fresh parsley for
garnish
Orange slices for garnish

Cut the partially frozen steak across the grain into paperthin slices
about 1 One half 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 10inch skillet, heat the oil over high heat until hot. Add the
beef and strifry 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, stirfry 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 One fourth cup
sugar, the ketchup, One fourth 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 OneDish Meals"; Natalie Haughton, 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini