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Orange Beef

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking20 minutes
Ready In30 minutes
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Ingredients

Batter
1/2 pound beef round steak thinly sliced
2 tablespoons sherry
2 tablespoons cornstarch
2 each egg whites
6 tablespoons peanut oil
Sauce
1 1/2 cups beef stock prefer veal stock if possible
2 tablespoons soy sauce, light
1 teaspoon sugar
1 1/2 tablespoons cornstarch
1 teaspoon red wine vinegar
5 each dried red chiles broken into pieces
8 slices orange zest thinly sliced
1 x black pepper to taste

Directions

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 tbsp peanut oil in wok.

Fry quickly, just until crispy and browned, remove to wok rack to drain.

Add remaining 2 tbsp 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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Angel Hair Tomato Basil Toss

Wonderful recipe. I substituted the Angel-Hair for a quality 'square' spaghetti, it worked beautifully.