In small saucepan mix:
1/2 c. water
1 T. orange peel
1 T. crushed red pepper
Boil above ingredients down to about 1/3 c. juice. Strain, reserving
juice.
Back in small saucepan add:
Reserved juice
1/4 c. packed brown sugar
3/4 c. ketchup
1/2 c. sherry
2 tsp. sesame oil
1/4 c. rice wine vinegar
salt, to taste
1/2 tsp. msg.
1 T. soy sauce
Stir well over low heat until slight boil. To this add a mixture of 2
tsp. cornstarch w/ 1 T. cold water. Stir constantly until thickened.
To sauce add 2 T. toasted sesame seeds. Keep warm until beef is
ready.
For Beef:
Slice 1/2# – 3/4# lean sirloin or tenderloin into 1/4″ strips. Coat
beef in a mixture of 1 beaten egg, 1/2 tsp. sesame oil, msg and salt.
Then coat beef in cornstarch, and let sit on wax paper for about 10
minutes (until cornstarch is almost absorbed). Deep fry beef pieces
at 350 degrees until slight brown (about 2/12 minutes). Drain on
paper towel. Add beef to sauce and serve over hot rice
