Orange Beef
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| ½ | pound |
beef, round steak
thinly sliced |
|
| 2 | tablespoons |
sherry
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | each |
egg whites
|
*
|
| 6 | tablespoons |
peanut oil
|
|
| Sauce | |||
| 1 ½ | cups |
beef stock
prefer veal stock if possible |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | teaspoon |
sugar
|
|
| 1 ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 226.8 | g |
beef, round steak
thinly sliced |
|
| 3E+1 | ml |
sherry
|
|
| 3E+1 | ml |
cornstarch
|
|
| 2 | each |
egg whites
|
*
|
| 9E+1 | ml |
peanut oil
|
|
| Sauce | |||
| 355 | ml |
beef stock
prefer veal stock if possible |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 5 | ml |
sugar
|
|
| 23 | ml |
cornstarch
|
|
| 5 | ml |
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.
