Serves:

Ingredients:

1 lb Boneless top sirloin steak,
2 tb Frozen orange juice
concentrate
1 tb Ketchup
1/4 c + 1 Tb water, divided
Few drops orange extract
(Optional)
Minced fresh parsley for
garnish
with garlic
1/2 To 1 tsp Chinese chili paste
partially frozen
3 tb Soy sauce, divided
1/4 c + 1 tsp sugar, divided
1 Egg white
2 tb Cornstarch
2 tb Vegetable oil
2 tb Finely chopped fresh orange
or tangerine peel
Orange slices for garnish

Method:

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 chili paste, 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 remaining 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