Rating: 5 stars
1403 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1402
Rachel Soszynski

Gallery

© Lucy Schaeffer

Recipe Summary

active:
35 mins
total:
1 hr 20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow bowl, dust the steak with the baking soda and toss to coat. Refrigerate for 30 minutes.

    Advertisement
  • 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.

Advertisement
Advertisement