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Instructions |
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1.
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Cut 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.
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2.
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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.
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3.
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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.
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4.
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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.
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5.
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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.
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