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Recipe Name: Orange Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1/2 Pound(s) Top round steak, thinly
Sliced, like Brasciole
2 Tablespoon(s) sherry
2 Tablespoon(s) Cornstarch
2 Egg whites
6 Tablespoon(s) Peanut Oil
1 1/2 Cup(s) Beef stock
2 Tablespoon(s) Light soy sauce
1 Teaspoon(s) Sugar
1 Teaspoon(s) Red wine vinegar
5 Dried red chile peppers
broken into pieces
8 Thin slices of orange rind
orange part only or
Fresh ground black pepper
to taste
Whisk together the sherry, cornstarch, and egg whites until the
mixtureis foamy. Add the beef and toss to coat the pieces well. Set
aside. Cutmeat into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry
quickly,just until crispy and browned, remove to wok rack to drain.Add
remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppersto
hot oil in wok. Stir-fry until orange rind begins to darken and
aromafrom oil becomes pleasant. Add remaining ingredients and stir
untilbubbly (add more beef stock if too thick). Add fried beef and toss
tocoat with sauce. Serve at once with steamed white rice.Contributed to
the echo by: Stephanie Dicamillo Originally from: Chineseco-worker
Orange BeefFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 556
Calories From Fat: 348
Total Fat: 39g
Cholesterol: 45.9mg
Sodium: 797mg
Potassium: 674.9mg
Carbohydrates: 35.4g
Fiber: <1g
Sugar: 19.6g
Protein: 15g

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