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Orange Beef

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.
2 cups peanut oil
1/2 pound beef sirloin (topside), thinly sliced
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in warm water for 45 minutes, and then shredded
Finely shredded orange zest, for garnish
Orange Beef Recipe at
Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the oil from the wok.

Add all of the remaining ingredients, except the orange zest, to the wok and simmer together for 2 minutes.

Return the beef slices to the wok and cook in the sauce over moderate heat until the sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been reduced.

Toss the finely shredded orange zest through and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 295
Fat. Total: 25g
Protein: 13g
Carbohydrates, Total: 5g
Sodium: 769mg
% Cal. from Fat: 76%
Cholesterol: 38mg
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