Orange Beef
Chef: Megan Richmond
Recipe Rating (overall):
Ingredients:
- # 1 1/4 lbs flank steak
- - 4 tbsp soy sauce
- - 4 tsp sugar
- - 2 eggs beaten
- - 8 tbsp flour
- - 6 dried red chile peppers
- - Peel of 1 large orange cut in thin strips
- - 2 cloves garlic, minced
- - 4 green onions, cut in 1 inch slivers
- - 6 tbsp soy sauce
- - 2 tbsp sugar
- - 2 tbsp ketchup
- - Juice of 2 oranges (2 cups)
- - 4 tsp cornstarch
- - 2 tbsp water
- oil for deep frying
Directions:
Partially freeze flank steak. Slice into 1/8 by 1/2 by 11/2 inch strips. Marinate in soy and sugar for 10 minutes.
Add egg and flour and mix with fingers until all steak is evenly coated
Heat about 3 cups of oil to 400 degrees. Slide beef piece by piece into hot oil. Fry until brown and crisp. Drain on paper towels.
Stir Fry chilies and orange peel until darkened and turning black in 2 tbsp oil.
Add garlic and green onion and stir fry briefly.
Combine and add soy sauce, sugar, ketchup, orange juice. Bring to a boil.
Combine and add cornstarch and water. Cook until clear and thickened.
Return beef to wok/skillet and stir/cook until heated through.
Remove chilies and serve with steamed rice.
Partially freeze flank steak. Slice into 1/8 by 1/2 by 11/2 inch strips. Marinate in soy and sugar for 10 minutes.
Add egg and flour and mix with fingers until all steak is evenly coated
Heat about 3 cups of oil to 400 degrees. Slide beef piece by piece into hot oil. Fry until brown and crisp. Drain on paper towels.
Stir Fry chilies and orange peel until darkened and turning black in 2 tbsp oil.
Add garlic and green onion and stir fry briefly.
Combine and add soy sauce, sugar, ketchup, orange juice. Bring to a boil.
Combine and add cornstarch and water. Cook until clear and thickened.
Return beef to wok/skillet and stir/cook until heated through.
Remove chilies and serve with steamed rice.
Serves 4-6
Preparation Time: 25 min
Cook Time: 30-45 min
Cook Time: 30-45 min
Category:
Main Courses
Ethnicity:
Chinese