Panda Tangerine Beef

Recipe Ingredients

		Seasoning Sauce
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Vinegar
1/2 tablespoon	7.5ml	Oyster sauce
1/2 tablespoon	7.5ml	Mushroom soy sauce
1 1/2 tablespoons	22ml	Catsup
3		Ginger root - (1/2 inch)
		Beef
1 lb	454g / 16oz	Flank steak or lean beef
		Salt - pepper
1		Egg - beaten
1/4 cup	15g / 0.5oz	Cornstarch
3 tablespoons	45ml	Oil
4		Dried chiles
2 tablespoons	30ml	Chopped green onions
5		Dried tangerine - or orange peel
		Seasoning sauce

Recipe Instructions

To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster sauce, mushroom soy sauce, catsup and ginger in small bowl. Makes about 1/2 cup.

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. Drop beef into hot oil to brown quickly. Remove from wok. Set aside to keep warm.

Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel. Saute over high heat a few seconds. Pour Seasoning Sauce all at once into wok. Return beef mixture to wok. Mix well to heat thoroughly and quickly. Discard ginger from Seasoning Sauce.

Source:
Seattle Times 3/12/97

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