---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       2 tb Soy sauce
       1 tb Shao Hsing wine
       2 ts Cornstarch
       2 ts Vegetable oil
     3/4 lb Beef steak, thinly sliced
            Orange Sauce:
     1/4 c  Thawed undiluted frozen
            Orange juice concentrate
       1 tb Sugar
       1 tb Soy sauce
       2 tb Vegetable oil
       5    Thin slices fresh ginger
       1 ts Cornstarch mixed with water
            Orange slices for garnish
   Place a wok or wide frying pan over high heat until
   hot. Add 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 sauce and stir-fry for 30 seconds.
   Add cornstarch solution and cook, stirring, until
   sauce boils and thickens. Garnish with orange slices.
   [Personal note: this would probably be quite pretty
   with thin orange peel curls, rather than, or in
   addition to, orange slices.]