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Shredded Orange Beef

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Submitted by seiermom

YIELD

4 servings

PREP

40 min

COOK

35 min

READY

75 min

Ingredients

1 1
EACH EACH EGG WHITES *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
divided
3 15
TEASPOONS ML CORNSTARCH
divided
1 ½ 7.5
TEASPOONS ML SESAME OIL
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops
2 2
EACH EACH JALAPEÑO PEPPER *
1 1
EACH EACH ORANGES
large *
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML SHERRY
dry
1 15
TABLESPOON ML WHITE VINEGAR
2 473
CUPS ML CARROTS
medium, julienned
2 2
CLOVES CLOVES GARLIC
minced
1 1
X X RICE
hot, cooked, optional *
1 1
X X ORANGES
peel rose, for garnish *
1 1
X X MINT LEAVES
for garnish *

Directions

Cut beef lengthwise in half. Cut across the grain into 2 x ¼ inch slices.

Whisk together egg white, 1 Tablespoon soy sauce, 1 teaspoon cornstarch and sesame oil in a large bowl.

Add beef and toss to coat.

Marinate 15 minutes or cover and refrigerate overnight.

Cut onions crosswise into 3-inch pieces.

Cut lengthwise into fine slivers.

Cut jalapenos lengthwise in half. Remove stems and seeds.

Diagonally cut halves into ⅛ inch slices. Set aside.

Remove 2x¾ inch strips of peel (colored portion only) from orange with vegetable peeler.

Cut peel into ⅛ inch-thick strips; set aside.

Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in small bowl; stir until smooth.

Set aside.

Heat vegetable oil in wok over medium-high heat until oil registers 375℉ (190℃) on deep fry thermometer.

Add carrots; fry about 3 minutes or until tender.

Remove carrots with slotted spoon and place in large strainer set over medium bowl.

Reheat oil; fry orange peel about 15 seconds or until fragrant.

Remove to paper towels; drain.

Add beef to wok; fry about 1 minute or just until meat turns light in color.

Remove beef to colander or strainer placed over large bowl.

Reheat oil. Place ⅓ of drained beef in oil; fry about 3 minutes or until browned.

Transfer beef to strainer with carrots.

(Double frying the meat keeps the meat moist inside and crispy outside).

Repeat with remaining beef in two batches, reheating oil to maintain temperature.

Pour off oil from wok.

Reheat wok over medium-high heat. Add onions, garlic and jalapenos; stir-fry about 30 seconds or until fragrant.

Stir cornstarch mixture until smooth; add to wok. Cook and stir until sauce boils and thickens.

Add beef, carrots and orange peel; stir-fry until thoroughly heated.

Serve with rice.

Garnish, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 407 19% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 586mg 24%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 13%
Sugars g
Protein 59g
Vitamin A 220% Vitamin C 14%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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