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Ingredientes
- 1 pound beef tenderloin, cut 1 inch
- 2 egg whites lightly beaten
- 4 tbsp. cornstarch
- 1 1/2 c. orange liquor
- 3 tbsp. soy sauce
- 1/4 c. brown sugar
- 1 c. meat stock warmed
- 1 warm fresh red pepper
- Flour for dredging
- 2 c. vegetable oil
- 6 scallions minced
- 2 whole orange peels, grated
- 6 tbsp. currant jelly
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 2 tbsp. fresh ginger
- 1 c. orange juice
Direcciones
- Dredge meat in flour, dip in beaten egg whites, dredge and repeat dip. Add in 1 c. of oil in heated wok. Heat till almost smoking. Put in a bowl, fresh pepper scallions, garlic and ginger. Add in meat to warm oil in wok a few pcs at a time, toss till brown. Remove from wok to heated platter, keep hot.
- Pour off most of oil out of wok when meat is done. Add in sesame oil, heat to very warm, add in vegetables in bowl, toss 1 minute. Add in jelly, brown sugar, orange juice, orange peel, orange liquor, and meat stock with cornstarch, deglazing pan, stir till it starts to thicken, add in meat toss till well coated.
- Pour immediately in hot platter. Garnish with stir fried vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 483 | |
| Calories from Fat 369 | 76% |
| Total Fat 41.62g | 52% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.94g | |
| Cholesterol 31mg | 10% |
| Sodium 252mg | 11% |
| Potassium 224mg | 6% |
| Total Carbs 17.7g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 11.95g | 8% |
| Protein 10.76g | 17% |
