Recipes Classic Orange Beef 5.0 (1,408) 6 Reviews Recipe Tips from F&W Editors More Chinese Recipes By Rachel Soszynski Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 35 mins Total Time: 1 hrs 20 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print