Orange Beef

Orange Beef

1 lb. beef tenderloin, cut into strips
4 T. cornstarch
2 egg whites, beaten
oil, for deep-frying
1 1/2 c. orange liquor
3 T. soy sauce
1/4 c. brown sugar
1 c. meat stock, warmed
1 hot fresh red pepper
flour, for dredging
2 c. vegetable oil
6 green onions, chopped
zest form 2 oranges
6 T. currant jelly
1 T. sesame oil
2 cloves garlic, chopped
2 T. fresh ginger
1 c. orange juice

Dredge meat in flour, then egg whites. Repeat process.

Add about 1 c. of oil to a heated wok. Heat until almost smoking.

Add meat to hot oil in wok, a few pieces at a time, and
toss until brown. Remove from wok, and keep warm.

Pour off most of oil out of wok, when meat is done.

Add sesame oil, heat to very hot, add vegetables
in bowl, toss 1 min.

Add jelly, brown sugar, orange juice, orange peel,
orange liquor, meat stock, and cornstarch.

Stir until sauce begins to thicken.

Return meat to pan, and toss until coated.