Title: Orange Ginger Beef
Categories: Meat Chinese Main
Yield: 2 Servings
| 3/4 | lb | Beef sirloin or flank steak |
| 2 | tb | Vegetable oil |
| 5 | | Thin slices ginger |
| 1 | ts | Cornstarch w/ 2 t water |
| | | Orange slices for garnish |
| MARINADE |
| 2 | tb | Soy sauce |
| 1 | tb | Shao Hsing wine/dry sherry |
| 2 | ts | Cornstarch |
| 2 | ts | Vegetable oil |
| ORANGE SAUCE |
| 1/4 | c | Thawed orange juice conc. |
| 1 | tb | Sugar |
| 1 | tb | Soy sauce |
Thinly slice beef across grain. Combine marinade ingredients in medium
bowl. Add beef and stir to coat. Set aside for 30 minutes. Combine orange
sauce ingredients in a small bowl and set aside. Place wok or wide frying
pan over high heat until hot. Add 2 tablespoons oil, swirling to coat
sides. Add ginger slices and cook, stirring, until fragrant, about 5
seconds. Add beef and stir fry for 2 minutes or until barely pink. Add
orange sauce and stir fry for 30 seconds. Add cornstarch solution and cook,
stirring, until sauce boils and thickens. Garnish with orange slices.