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Stir-Fry, Orange Beef (M, TNT)
Source: Unknown
Serves: 3 to 4

1 pound boneless beef
2 cloves garlic, minced
1 tsp. orange peel, freshly grated
2 tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. dry sherry
1 tbsp. cornstarch
1 tbsp. peanut or vegetable oil

Partly freeze the meat and cut it across the grain into 1/8" slices. Cut the slices into 2" lengths. Toss with the garlic and orange rind.

Blend the soy sauce, orange juice and sherry with cornstarch.

Heat a wok or heavy skillet until hot. Add oil and heat until very hot.

Add beef mixture and stir fry for 2 to 3 minutes until beef is barely pink in center. Stir up the cornstarch mixture and add to wok. Stir fry another 30 seconds or until thick. Serve over rice and garnish with orange slices.

Poster's Notes:
For the beef, a skirt steak or rib steak would work well.

Regarding the soy sauce, I would use low sodium if using skirt steak as it is already salty from kashering.

I personally would fry a few strips of orange rind and a few tiny dried red chilis in the oil as it was heating up, to add a wonderful flavor. Either remove before serving or be really careful not to eat them.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A