Orange Beef
By
Lynnda Cloutier
@eatygourmet
1
This is a crispy, tangy delight for beef lovers everywhere. from Dinah shore's cookbook
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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·1 lb. flank steak
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·1 tbsp. dark soy sauce
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·1 tsp. sugar
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·6 tbsp. flour
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·1 egg, slighlty beaten
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·2 cups oil for deep frying
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·20 dried red chili peppers
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·1/4 cup orange peels, see note
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·2 tbsp. orange juice
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·2 tbsp. dark soy sauce
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·4 tbsp. sugar
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·1 tbsp. catsup
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·4 tbsp. water
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·1 tbsp. cornstarch, dissolved in 1 tbsp. water
How to Make Orange Beef
- Cut beef into 1/2 inch thick slices and pound 3/8 inch thick. Marinate in soy sauce and sugar for 15 minutes to 2 hours. Add flour and egg to beef. Mix well by hand. Recipe up to this point can be made ahead.
- Heat oil for deep frying. Slip beef in piece by apiece to prevent sticking together. fry til crisp. Drain on paper towels.
- Remove all but 2 Tbsp. oil from wok. Stir fry chilies til black; remove. Add orange peels and sauce mixture. ( 2 Tbsp. orange juice, 2 Tbsp. dark soy sauce, 4 Tbsp. sugar and 1 Tbsp. catsup). Add 4 Tbsp. water the thicken with dissolved cornstarch. Add beef and toss. Serve with Chinese boiled rice.
- Note: Peel oranges and remove as much of white part as possible. Leave to dry overnight in oven with pilot light on or for a couple of days at room temperature.
About Orange Beef
Course/Dish: Beef
