Spicy Orange Beef
Yield
4 servingsPrep
80 minCook
20 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 3 | Pieces |
orange zest
dried |
*
|
| Marinade | |||
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
dry |
|
| Seasoning sauce | |||
| 1 | tablespoon |
cornstarch
dissolved in |
|
| 2 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
chicken broth
|
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | each |
scallions, spring or green onions
white and green parts, chopped |
|
| 2 | teaspoons |
ginger root
minced fresh |
|
| 1 | clove |
garlic
minced |
|
| 3 | each |
red chili peppers
fresh, chopped |
*
|
| 6 | Pieces |
orange zest
dried |
*
|
| 3 | cups |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 3 | Pieces |
orange zest
dried |
*
|
| Marinade | |||
| 1 | each |
egg whites
|
*
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
sherry
dry |
|
| Seasoning sauce | |||
| 15 | ml |
cornstarch
dissolved in |
|
| 3E+1 | ml |
sherry
dry |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
chicken broth
|
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 5 | ml |
vinegar
|
|
| 5 | ml |
sesame oil
|
|
| 2 | each |
scallions, spring or green onions
white and green parts, chopped |
|
| 1E+1 | ml |
ginger root
minced fresh |
|
| 1 | clove |
garlic
minced |
|
| 3 | each |
red chili peppers
fresh, chopped |
*
|
| 6 | Pieces |
orange zest
dried |
*
|
| 7.1E+2 | ml |
peanut oil
|
|
Directions
Cut beef into thin, roughly 1 by 2 inch pieces.
Marinade refrigerated for at least one hour, up to 8 hours.
Place wok over high heat until hot, pour in peanut oil, reduce heat to medium (about 350℉ (180℃) F).
Add three pieces of the orange peel and fry briefly until it turns a darker brown, about 10 seconds.
Add peel to small amount of the seasoning sauce in a blender and purée, then add to the rest of the seasoning sauce.
Deep fry beef in wok over high heat (about 375℉ (190℃) F).
Drain beef on paper towels and remove oil from wok.
Place wok back on high heat and add scallions, ginger, garlic, and chili peppers, stir-fry for about 30 seconds, stir in remaining orange peels then add seasoning sauce.
Return the beef to the sauce and stir fry for 30 to 60 seconds, turn off heat and serve with steamed rice.
