Orange Beef #1

      1 lb Boneless top sirloin steak,
           -partially frozen
      3 tb Soy sauce, divided
    1/4 c  + 1 tsp sugar, divided
      1    Egg white
      2 tb Cornstarch
      2 tb Vegetable oil
      2 tb Finely chopped fresh orange
           -or tangerine peel
    1/2    To 1 tsp Chinese chili paste
           -with garlic
      2 tb Frozen orange juice
           -concentrate
      1 tb Ketchup
    1/4 c  + 1 Tb water, divided
           Few drops orange extract
           -(Optional)
           Minced fresh parsley for
           -garnish
           Orange slices for garnish

Cut the partially frozen steak across the grain into paper-thin slices about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1 tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and toss to coat. Mix in the egg white, then add 1 tablespoon of the cornstarch, mixing with fingers to distribute evenly. In a wok or 10-inch skillet, heat the oil over high heat until hot. Add the beef and stri-fry until the meat just loses its redness, about 3 minutes. Remove with a slotted spoon to a dish. In the oil remaining in the wok, stir-fry the orange peel over medium heat for 2 to 3 minutes to soften. Mix in the chili paste, orange juice concentrate, the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling. Dissolve the remaining 1 tablespoon cornstarch in the remaining 1 tablespoon water and add to the wok. Cook, stirring constantly, until the sauce boils and thickens, 1 to 2 minutes. Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot cooked rice, garnished with parsley and orange slices, if desired.


Yield: 4 Servings