Shredded Orange Beef
Submitted by seiermom
Crispy double-fried flank steak tossed with fresh orange peel, jalapeños, and julienned carrots in a tangy soy-sherry glaze. Better than takeout orange beef at home.
YIELD
4 servingsPREP
40 minCOOK
35 minREADY
75 minYou know that orange beef from your favorite Chinese restaurant, the one with the shatteringly crisp edges and sticky-sweet citrus sauce? This is that recipe.
Flank steak gets velveted in egg white and cornstarch, then double-fried until golden and crunchy on the outside while staying juicy inside. That double-fry technique is the restaurant secret most home cooks never learn.
Fresh orange peel (not extract, not juice) brings bright, fragrant citrus oil into the mix, while jalapeños add a slow-building heat that balances the sweet-tangy glaze of sugar, sherry, and vinegar. Julienned carrots and scallions round it out with color and crunch.
Kitchen Tips
- Double-fry for crunch. The first fry cooks the beef through. The second fry at high heat crisps the coating. Don’t skip the second round or you’ll lose that crackly texture.
- Peel the orange carefully. You only want the colored zest, not the bitter white pith underneath. A vegetable peeler gives you clean strips.
- Keep batches small. Frying too much beef at once drops the oil temperature and steams the meat instead of crisping it.
- Serve immediately. This dish waits for no one. The coating softens fast, so get it on the plate and to the table while it still crackles.
Ingredients
Directions
Cut beef lengthwise in half. Cut across the grain into 2 x ¼ inch slices.
Whisk together egg white, 1 Tablespoon soy sauce, 1 teaspoon cornstarch and sesame oil in a large bowl.
Add beef and toss to coat.
Marinate 15 minutes or cover and refrigerate overnight.
Cut onions crosswise into 3-inch pieces.
Cut lengthwise into fine slivers.
Cut jalapenos lengthwise in half. Remove stems and seeds.
Diagonally cut halves into ⅛ inch slices. Set aside.
Remove 2x¾ inch strips of peel (colored portion only) from orange with vegetable peeler.
Cut peel into ⅛ inch-thick strips; set aside.
Combine sugar, sherry, vinegar, remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in small bowl; stir until smooth.
Set aside.
Heat vegetable oil in wok over medium-high heat until oil registers 375℉ (190℃) on deep fry thermometer.
Add carrots; fry about 3 minutes or until tender.
Remove carrots with slotted spoon and place in large strainer set over medium bowl.
Reheat oil; fry orange peel about 15 seconds or until fragrant.
Remove to paper towels; drain.
Add beef to wok; fry about 1 minute or just until meat turns light in color.
Remove beef to colander or strainer placed over large bowl.
Reheat oil. Place ⅓ of drained beef in oil; fry about 3 minutes or until browned.
Transfer beef to strainer with carrots.
(Double frying the meat keeps the meat moist inside and crispy outside).
Repeat with remaining beef in two batches, reheating oil to maintain temperature.
Pour off oil from wok.
Reheat wok over medium-high heat. Add onions, garlic and jalapenos; stir-fry about 30 seconds or until fragrant.
Stir cornstarch mixture until smooth; add to wok. Cook and stir until sauce boils and thickens.
Add beef, carrots and orange peel; stir-fry until thoroughly heated.
Serve with rice.
Garnish, if desired.
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