MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: ORANGE BEEF
  Categories: Chinese, Beef
       Yield: 4 servings
 
       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.
 
   [ “365 Easy One-Dish Meals”; Natalie Haughton, 1990 ]
 
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