[edit] Ingredients
1 |
tablespoon Sugar |
3 |
tablespoons Soy sauce |
1 |
tablespoon Vinegar |
½ |
tablespoon Oyster sauce |
½ |
|
1 ½ |
tablespoons Catsup |
3 |
(1/2 inch) pcs ginger root |
1 |
pound Flank steak or lean beef |
|
|
1 |
Egg, beaten |
¼ |
cup Cornstarch |
3 |
tablespoons Oil |
4 |
|
2 |
tablespoons Chopped green onions |
5 |
small pcs dried tangerine or orange peel |
|
Seasoning Sauce |
[edit] Preparation
Step 1 |
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl. |
Step 2 |
Makes about 1/2cup. |
Step 3 |
Slice beef paper-thin into 1/2-inch slices across grain and trim pieces about 1-inch long. Season to taste with salt and pepper. Dip into egg, then coat lightly with cornstarch. Heat 1 tablespoon oil in wok. |
Step 4 |
Drop beef into hot oil to brown quickly. Remove from wok. Set aside to keep warm. |
Step 5 |
Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel. |
Step 6 |
Saute over high heat a few seconds. Pour Seasoning Sauce all at once into wok. |
Step 7 |
Return beef mixture to wok. Mix well to heat thoroughly and quickly. |
Step 8 |
Discard ginger from Seasoning Sauce. |
Step 9 |
Makes 2 to 4 servings. |
[edit] About Panda Tangerine Beef
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