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home > recipes > meat > orange beef
from Netherlands Hi, This is a very easy recipe, Enjoy! Orange beef 1/2 Lb. top round steak 2 tb sake 2 Tb. Cornstarch 2 egg whites 6 tb Sesame oil sauce: 1.5 cups Beef stock 2 Tb. Light Soy sauce 1 Ts. sugar 1.5 Tb. cornstarch 1 Tb. Red wine vinegar 5 dried red chili pepers, broken into pieces 8 thin slices or more orange rind (orange part only) Fresh ground black pepper to taste. Prep. Method. Whisk together the sake, 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. sesame oil in the wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. oil to wok. Stir fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir fry until bubbly (add moore stock if to thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. Bon appetit Edward

Orange Beef


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keyword: orange
ethnicity: japanese
recipes for meat
recipes by webchef.kok
Email Address:
(posted October 25, 2000)

from Netherlands

Hi,

This is a very easy recipe,
Enjoy!

Orange beef

1/2 Lb.
top round steak
2 tb
sake
2 Tb.
Cornstarch
2
egg whites
6 tb
Sesame oil

sauce:

1.5 cups
Beef stock
2 Tb.
Light Soy
sauce
1 Ts.
sugar
1.5 Tb.
cornstarch
1 Tb.
Red
wine vinegar

5 dried red chili pepers, broken into pieces
8
thin slices or more orange rind (orange part only)
Fresh ground black pepper to taste.

Prep. Method.

Whisk together the
sake, 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.
sesame oil in the wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. oil to
wok. Stir fry until orange rind begins to darken and aroma from oil becomes pleasant.
Add remaining ingredients and stir
fry until bubbly (add moore stock if to thick). Add fried beef and toss to coat with sauce.

Serve at once with steamed white
rice.

Bon appetit

Edward



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