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Suggest a better descriptionCut 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
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 41 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.2mg | 2 % | |
Potassium 147.5mg | 4 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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