Â© Lucy Schaeffer
Classic Orange Beef
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR 20 MIN
- SERVINGS: 4
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- 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 WithSteamed rice.