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Title: Panda Tangerine Beef
Categories: Beef
Yield: 4 Servings
| SEASONING SAUCE | ||
| 1 | tb | Sugar |
| 3 | tb | Soy sauce |
| 1 | tb | Vinegar |
| 1/2 | tb | Oyster sauce |
| 1/2 | tb | Mushroom soy sauce |
| 1 1/2 | tb | Catsup |
| 3 | (1/2 inch) pcs ginger root | |
| BEEF | ||
| 1 | lb | Flank steak or lean beef |
| Salt, pepper | ||
| 1 | Egg, beaten | |
| 1/4 | c | Cornstarch |
| 3 | tb | Oil |
| 4 | Dried chiles | |
| 2 | tb | Chopped green onions |
| 5 | Small pcs dried tangerine or orange peel | |
| Seasoning Sauce | ||
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl. Makes about 1/2 cup.
Slice beef paper-thin into 1/2-inch slices across grain and trim pieces about 1-inch long. Season to taste with salt and pepper. Dip into egg, then coat lightly with cornstarch. Heat 1 tablespoon oil in wok. Drop beef into hot oil to brown quickly. Remove from wok. Set aside to keep warm.
Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel. Saute over high heat a few seconds. Pour Seasoning Sauce all at once into wok. Return beef mixture to wok. Mix well to heat thoroughly and quickly. Discard ginger from Seasoning Sauce. Makes 2 to 4 servings.
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