Crispy Orange Beef
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
top sirloin steak -- or flank steak |
|
1 |
large |
orange |
|
2 |
tablespoons |
fresh orange juice |
|
1 |
tablespoon |
cornstarch |
|
1 |
tablespoon |
sherry |
|
1 |
teaspoon |
ginger root -- finely minced |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
shallot -- minced |
|
1/8 |
teaspoon |
crushed red pepper flakes |
|
1 |
teaspoon |
chili sauce |
|
8 |
ounces |
water chestnuts -- sliced |
|
1 |
teaspoon |
sesame oil |
|
2 |
tablespoons |
light soy sauce |
|
1 |
tablespoon |
brown sugar |
|
2 |
tablespoons |
vegetable oil |
| Mix cornstarch and sherry. Slice beef thinly and add to cornstarch and mix thoroughly. Let marinade for 15 minutes. Heat wok or large frying pan over medium high heat. Add one tablespoon of oil. Add beef in batches if necessary and cook until crisp and brown. Remove from wok. Add remaining oil and add shallots and water chestnuts. Heat until softened and starting to brown. Add garlic and ginger root and cook for 30 seconds or until fragrant. Mix soy sauce, sesame sauce, brown sugar, chili sauce, and crushed red pepper together. Add beef back to pan and heat through. Add sauce and stir until thickened and everything is coated. Makes 6 Servings. |
| Per Serving: 209 Calories; 9g Fat (37.2% calories from fat); 16g Protein; 16g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. |