Cooking Recipe Orange Beef #2
Recipe Ingredients
SAUCE
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 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