3/4 pound flank steak
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons cornstarch
1/4 cup frozen concentrated orange juice
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/2 tablespoon gingerroot, thinly sliced
2 teaspoons peanut oil Hot cooked rice for accompaniment
Marinate thinly sliced flank steak in a mixture of 2 tablespoons soy sauce, white wine, and cornstarch for 30 minutes.
Meanwhile, combine frozen concentrated orange juice (undiluted), sugar, 1 tablespoon soy sauce, and sliced ginger root in a small bowl; set aside.
Heat a wok or deep skillet over high heat. Add peanut oil and swirl to coat the sides. Add the beef and Stirfry for about 3 minutes. Add the orange sauce and Stirfry for 30 seconds. Add the beef marinade and cook, stirring constantly, until thick and bubbly.
Serve beef with rice.
Makes 3 servings.