Â© Lucy Schaeffer

Classic Orange Beef

Contributed by Rachel Soszynski

1/2 pound flank steak, thinly sliced across the grain and cut into 2-by-1/2-inch strips
1 teaspoon baking soda
1 large orange, zest removed in strips, 3 tablespoons of the juice squeezed
3 tablespoons soy sauce
3 tablespoons white vinegar
2 tablespoons sake
2 tablespoons sugar
2 teaspoons plus 1/2 cup cornstarch
1 large egg white
2 cups peanut oil, for frying
1 teaspoon kosher salt
3 scallions, thinly sliced
1 teaspoon Asian chili-garlic paste
1 teaspoon toasted sesame oil

In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.
In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
Add the egg white to the meat and toss to coat. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated. Let stand for 10 minutes. Meanwhile, in a wok, bring the peanut oil to 375° over moderately high heat.
Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
Drain off all but 1 tablespoon of oil from the wok. Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute. Add the scallions and chili paste and cook for another minute. Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute. Return the meat to the wok and toss to coat with the sauce. Stir in the sesame oil and serve.

Serve With Steamed rice.