This is the sauce, what I did in the TD;
2 tablespoons vegetable oil
1 lb thinly sliced beef (cubed if using chicken)
¼ cup chopped green onion
1 large clove garlic, minced
12 dried whole red chilies (adjust to your heat level)
¼ teaspoon orange zest (1 ½ tsp if for orange sauce)
1/2 cup white sugar
1/2 teaspoon fresh grated ginger
3 tablespoons beef broth (chicken broth if using chicken)
1 tablespoon rice vinegar
1/4 cup soy sauce (I use low sodium)
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
Heat the wok/pan between 375 & 400 add the 2 Tbs vegetable oil and start to brown the beef cooked about half way done, then add in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten, it should also be very fragrant. Add 1/2 cup sugar, the ginger, Beef broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
For the marinade,
1 Large Egg white
2 tablespoons corn starch
3 tablespoons Mirin
3 tablespoons Soy sauce
And of course 1 Ramen seasoning packet
In a bowl, whisk together the egg white, the cornstarch, the Mirin, the soy sauce andRamen seasoning. Add the beef/chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 2 hours. Drain beef/chicken and go to sauce directions.
Edited for spelling
2 tablespoons vegetable oil
1 lb thinly sliced beef (cubed if using chicken)
¼ cup chopped green onion
1 large clove garlic, minced
12 dried whole red chilies (adjust to your heat level)
¼ teaspoon orange zest (1 ½ tsp if for orange sauce)
1/2 cup white sugar
1/2 teaspoon fresh grated ginger
3 tablespoons beef broth (chicken broth if using chicken)
1 tablespoon rice vinegar
1/4 cup soy sauce (I use low sodium)
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water
Heat the wok/pan between 375 & 400 add the 2 Tbs vegetable oil and start to brown the beef cooked about half way done, then add in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten, it should also be very fragrant. Add 1/2 cup sugar, the ginger, Beef broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
For the marinade,
1 Large Egg white
2 tablespoons corn starch
3 tablespoons Mirin
3 tablespoons Soy sauce
In a bowl, whisk together the egg white, the cornstarch, the Mirin, the soy sauce and
Edited for spelling
