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Orange Beef

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Submitted by deauna

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

Batter
½ 226.8
POUND G BEEF, ROUND STEAK
thinly sliced
2 30
TABLESPOONS ML SHERRY
2 30
TABLESPOONS ML CORNSTARCH
2 2
EACH EACH EGG WHITES *
6 90
TABLESPOONS ML PEANUT OIL
Sauce
1 ½ 355
CUPS ML BEEF STOCK
prefer veal stock if possible
2 30
TABLESPOONS ML SOY SAUCE, LIGHT
1 5
TEASPOON ML SUGAR
1 ½ 23
TABLESPOONS ML CORNSTARCH
1 5
TEASPOON ML RED WINE VINEGAR
5 5
EACH EACH DRIED RED CHILES
broken into pieces *
8 8
SLICES SLICES ORANGE ZEST
thinly sliced *
1 1
X 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 2×2-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 292 66% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 557mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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