Recipe: Orange Beef - Houston Chronicle

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For the sauce

Juice of 1 orange

4 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoons dry sherry

2 tablespoons brown sugar

1 tablespoon cornstarch

1 teaspoon hot chili oil

1 teaspoon grated fresh ginger

For the beef

¾ pound flank steak, thinly sliced across the grain and cut into ½-inch strips

1 teaspoon baking soda

1 large egg white

2 teaspoons corn starch

For the stir fry

Vegetable oil for frying

Rinds of 1 orange, removed in strips

4 scallions, sliced

8 dried Chinese red peppers or chile de arbol

Instructions: In a bowl, combine sauce ingredients, whisk to blend and set aside.

Prepare meat by dusting with baking soda. Refrigerate for half an hour. Remove and add egg white, toss to coat meat. Add cornstarch and toss to coat. Let stand 10 minutes.

Add about a cup of vegetable oil to large non-stick skillet. Fry meat in batches over medium-high heat until it is lightly browned, about 4 minutes per batch. Transfer meat to a paper towel-lined cookie sheet.

Drain off all but about 2 tablespoons oil from pan. Add orange strips and stir fright until fragrant and browned at edges, about 1 minute. Add scallions and dried red peppers and cook for about 1 more minute.

Whisk sauce mixture and add to pan. Bring to a boil to allow to thicken, about 1-2 minutes. Add beef to pan and toss to coat with sauce. Serve with white rice.

Makes 3-4 servings

Adapted from multiple sources

The Link Lonk


September 15, 2020
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Recipe: Orange Beef - Houston Chronicle

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