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Orange Beef #1

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      Title: ORANGE BEEF #1
 Categories: Chinese, Beef
      Yield: 4 Servings
 
      1 lb Boneless top sirloin steak,
           -partially frozen
      3 tb Soy sauce, divided
    1/4 c  + 1 tsp sugar, divided
      1    Egg white
      2 tb Cornstarch
      2 tb Vegetable oil
      2 tb Finely chopped fresh orange
           -or tangerine peel
    1/2    To 1 tsp Chinese chili paste
           -with garlic
      2 tb Frozen orange juice
           -concentrate
      1 tb Ketchup
    1/4 c  + 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 paper-thin slices
  about 1 1/2 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 10-inch skillet, heat the oil over high heat until hot.
  Add the beef and stri-fry 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, stir-fry 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 1/4 cup sugar, the ketchup, 1/4 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 One-Dish Meals"; Natalie Haughton, 1990
 
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