1 lb Boneless top sirloin steak,
-partially frozen
3 T Soy sauce, divided
1/3 c Sugar; divided
1 Egg white
2 T Cornstarch
2 T Oil
2 T Finely chopped fresh orange
-or tangerine peel
2 T Frozen orange juice
-concentrate
1 T Ketchup
1/3 c ;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 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 remain- ing 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.
