===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:42)             Number: 438
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 24              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Orange-Flavored Beef
 Categories: Chinese, Beef
      Yield: 4 servings

           - Ken Hom, Guest Chef               1 tb Coarse chopd fresh orange
           - MM:MK VMXV03A                          Peel, or 2 ts soaked and
    3/4 lb Boneless lean beef                       Coarsely chopd dried
      2 ts Dark soy sauce                           Citrus peel
      2 ts Rice wine or dry sherry           1/2 ts Fine grnd roasted Sichuan
      1 ts Finely chopped ginger root               - peppercorns (optional)
      1 ts Cornstarch                          2 ts Dark soy sauce
      1 ts Sesame oil                        1/4 ts Salt
    1/3 c  Oil, preferably peanut              1 ts Sugar
      2    Dried red chiles, cut in          1/2 ts Sesame oil
           -half lengthwise

  Orange-flavor beef is a northern Chinese specialty. Ken Hom's version,
  substituting fresh orange peel for the traditional dried tangerine peel, is
  a little different. CUT THE BEEF into thin slices 2 inches long, cutting
  against the grain. Put the beef into a bowl together with the soy sauce,
  rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix
  well, then let the mixture marinate for about 20 minutes. Heat the oil in a
  wok or large skillet until it is very hot. Remove the beef from the
  marinade with a slotted spoon. Add it to the pan and stir-fry it for 2
  minutes until it browns. Remove it and leave to drain in a colander or
  sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan
  over a high heat and then add the dried chiles. Stir-fry them for 10
  seconds, and then return the beef to the pan. Add the rest of the
  ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at
  once.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

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