1/2 lb Top round steak, thinly
Sliced (like Brasciole)
2 tbsp Sherry
2 tbsp Cornstarch
2 Egg whites
6 tbsp Peanut oil
SAUCE
1 1/2 cup Beef stock
2 tbsp Light soy sauce
1 tsp Sugar
1 1/2 tbsp Cornstarch
1 tsp Red wine vinegar
5 Dried red chile peppers,
-Broken into pieces
8 Thin slices of orange rind
-(orange part only) or more
Fresh ground black pepper
-To taste
A Recipe for
Orange Beef #2
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This Recipe for Orange Beef #2 is one of thousands in the Recipes-to-go Beef Cookbook.
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If you enjoy this Orange Beef #2 Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Terri Guillemets |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This is a recipe for Orange Beef #2 from the recipe cookbook of Recipes-to-go (Beef)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
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The ear tests words as the palate tastes food. |
| Job 34:3 |
Food is an important part of a balanced diet. |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
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 Tbs. peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to
drain.
Add remaining 2 Tbs. 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.
Contributed to the echo by: Stephanie Dicamillo Originally from:
Chinese co-worker Orange Beef
Serves: 4
Orange Beef #2 Recipe brought to you by Recipes To-Go