This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to prepare a pot of rice to serve with it.
At a glance
8 oz. top round steak, cut into 2 x 2 inch pieces
2 tbsp. sherry wine
2 tbsp. cornstarch
2 eggs, whites only
6 tbsp. peanut oil
12 fluid oz. beef stock
2 tbsp. low sodium soy sauce
1 tsp. granulated sugar
5 dried red chili peppers, broken into pieces
8 slices orange rind (white pith removed)
Freshly ground black pepper
Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well; set aside. Heat 4 tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.
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