Crispy Orange Beef
Source of Recipe
newspaper clipping
List of Ingredients
1 lb. flank steak, partially frozen
1/4 to 1/2 C cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 C water chestnut slices
1 tsp. minced garlic
1 tbsp. minced green onion
1 tbsp. rice wine
1/4 C sugar
3 tbsp. soy sauce
1/2 C chicken broth
1 tbsp. oyster sauce
1 tsp. sesame oil
Recipe
The flank steak should be frozen, but still pliable for
easier slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make
small pieces, about 1/2" by 2" (sizes will vary, but those are
ballpark figures). Coat the
meat completely with cornstarch and set aside.
Cut up dry orange peel into small pieces and combine in a
small dish with hot pepper. Cut onion and combine in another
small dish with water chestnuts. Mince garlic and green onion.
Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in
a small bowl. Set
a metal strainer over a large receptacle (not plastic) in kitchen sink.
Heat wok for two minutes over highest heat. Add oil and heat until
it is very hot.
Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef
gets a yellowish cast to
it and the outside is crispy. Transfer to strainer in sink and pour oil
and beef into it.
Place empty wok back on high heat and add garlic and green onion.
Add hot pepper
and orange peel. Stir briefly. Add onion and water chestnuts and stir
30 seconds. Add
sauce and stir well to coat. Let Mixture boil until it thickens
slightly. Add hot beef and
then sesame oil. Stir once or twice and place on a warm plate. Serve
immediately.
Serves 4 to 8 as part of a larger meal.
Serve with steamed rice.
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