Orange Beef
| Yield: | 4 Servings |
| Categories: | Chinese, Beef |
| 1/2 | lb | Top round steak, thinly |
| Sliced (like Brasciole) | ||
| 2 | tb | Sherry |
| 2 | tb | Cornstarch |
| 2 | Egg whites | |
| 6 | tb | Peanut oil |
| SAUCE | ||
| 1 1/2 | c | Beef stock |
| 2 | tb | Light soy sauce |
| 1 | ts | Sugar |
| 1 1/2 | tb | Cornstarch |
| 1 | ts | 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 |
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