SHREDDED ORANGE BEEF

      Title: SHREDDED ORANGE BEEF
  Categories: Oriental
       Yield: 4 Servings
  
       1 lb Flank steak
       1    Egg white
       2 tb Soy sauce; divided
       3 ts Cornstarch; divided
   1 1/2 ts Sesame oil
       4    Green onions with tops
       2    Jalapeno peppers
       1    Navel orange; large
       1 tb Sugar
       1 tb Dry sherry
       1 tb White vinegar
       2 c  Medium carrots; julienned
       2    Cl Garlic; minced
            Hot cooked rice; optional
            Orange-peel rose for garnish
            Mint leaves for garnish
  
   Recipe by: Quick & Easy Stir Fry Recipes Cut beef lengthwise in half.
   Cut across the grain into 2 x 1/4-inch slices. Whisk together egg
   white, 1 Tablespoon soy sauce, 1 teaspoon cornstarch and sesame oil
   in a large bowl. Add beef and toss to coat. Marinate 15 minutes or
   cover and refrigerate overnight.
   
   Cut onions crosswise into 3-inch pieces.  Cut lengthwise into fine
   slivers. Cut jalapenos lengthwise in half. Remove stems and seeds.
   Diagonally cut halves into 1/8-inch slices.  Set aside.
   
   Remove 2x3/4-inch strips of peel (colored portion only) from orange
   with vegetable peeler.  Cut peel into 1/8-inch-thick strips; set
   aside.
   
   Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2
   teaspoons cornstarch in small bowl; stir until smooth. Set aside.
   
   Heat vegetable oil in wok over medium-high heat until oil registers
   375F on deep fry thermometer.  Add carrots; fry about 3 minutes or
   until tender. Remove carrots with slotted spoon and place in large
   strainer set over medium bowl.  reheat oil; fry orange peel about 15
   seconds or until fragrant.  Remove to paper towels; drain.
   
   Add beef to wok; fry about 1 minute or just until meat turns light in
   color.  Remove beef to colander or strainer placed over large bowl.
   Reheat oil.  Place 1/3 of drained beef in oil; fry about 3 minutes or
   until browned.  Transfer beef to strainer with carrots. (Double
   frying the meat keeps the meat moist inside and crispy outside.)
   repeat with remaining beef in two batches, reheating oil to maintain
   temperature.
   
   Pour off oil from wok.  reheat wok over medium-high heat. Add onions,
   garlic and jalapenos; stir-fry about 30 seconds or until fragrant.
   Stir cornstarch mixture until smooth; add to wok. Cook and stir until
   sauce boils and thickens.  Add beef, carrots and orange peel;
   stir-fry until thoroughly heated.  Serve with rice.
   
   Garnish, if desired.
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