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Dejah's Tangerine Peel Beef

Source of Recipe

Dejah on eGullet.org


Recipe Introduction

I saw this dish online in the dinner thread and just thought it looked wonderful. I decided to make it for my blog since I was concentrating on all new recipes. Dejah had given some vague instructions at the time that she posted the meal and then very kindly gave me some additional instructions when I asked for help. I don't have exact amounts or a real recipe - when I make this again, I'll try to write things down, but we ate so late the night that I made this that I just didn't. I'm putting in Dejah's notes and mine { }. This was absolutely delicious - I have no idea if it tastes at all authentic, but it tasted different from anything that I've ever had in an Asian restaurant.

List of Ingredients

BEEF:
Beef {Dejah suggests bottom sirloin tip, but my butcher didn't have that and gave me skirt instead - that worked fine}
egg
seasonings {I used ground ginger, pepper and some lime seasoning salt - experiment}
orange zest
equal mixture of flour and cornstarch
fine bread crumbs

SAUCE:
vinegar
sugar
chun pei (juliennes of rehydrated tangerine peel - pith scraped off) {I couldn't find this anywhere and ended up using dried orange peel}
whole and crushed dried chilis
a touch of five-spice powder
Orange essence or extract
cornstarch slurry

OTHER:
peanut oil for frying
long strips of the green section of a green onion, for garnish



Recipe

SAUCE:
Heat the first 6 ingredients in a saucepan, to taste. You want to have enough to coat the meat lightly and then some to pass at the table. Do not thicken the sauce with the slurry until the beef is cooked.

BEEF:
Slice the beef into strips. Mix the egg, seasonings, orange zest, flour and cornstarch into a paste, enough to coat the beef. Dip the beef into the batter, then into the breadcrumbs to coat.

Heat the oil in a large pan and fry the green onion strips until crisp. Set aside. Fry the beef strips in the oil until browned and crisp. Drain. Thicken the sauce and add enough to the beef to just coat it.

{I served this with Fried "Rice" (Orzo) and the packaged fried rice noodles.}