Orange Beef

Photo: http://www.chinesefooddiy.com/images/Orange-Beef-l.jpg

Made with dried orange peel, this spicy dish is from the Hunan region.

Serves 4

Ingredients:

1/2 pound thick flank steak, weighed after trimming, cut into strips 2
1/2 inches by 1/4 inch
1/2 teaspoon baking soda
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing rice wine or dry sherry
Pinch freshly ground pepper
1 tablespoon peanut oil
2 tablespoon cornstarch

For the Sauce
2 teaspoons dark soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar or distilled vinegar
2 tablespoons Chicken stock
Pinch freshly ground white pepper

5 dried small chilies
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh Thai chili, minced
1 1/2 tablespoons 1/2 by 1/8 inch pieces fresh orange peel, most of
pith removed
2 scallions, trimmed and cut into 2-inch sections
6 slices fresh orange

3 1/2 cups peanut oil to deep-fry the beef, 1 tablespoon will also be
used for stir-frying

* You can find Chinese cooking ingredients and cookware at our online
store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

Marinate the beef with baking soda in the refrigerator for 8 hours,
or, preferably,
overnight. After marinating, wash thoroughly, twice, with cold water.
Drain and dry
with paper towels. Place the beef in a bowl, add the egg white, and
mix well until
the beef is coated. Add the wine, white pepper, 1 tablespoon peanut
oil, and
cornstarch, mixing with your hand each time an ingredient is added.
Allow to rest
for 1 hour, refrigerated. There should be no residue.

In a bowl, combine the sauce ingredients and set aside.

Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil
and heat to
400 degrees Farhenheit. Place the beef strips, one at a time, in the
oil and cook
for 1 1/2 minutes, loosening the beef with a spatula. Remove with a
strainer and
drain. Heat the oil again to 425 degrees Fahrenheit. Place the beef
strips again in
the oil and cook for 2 minutes, until the beef becomes crisp. Remove
and allow to
drain.

Drain off all but 1 tablespoon oil from the wok and heat over high
heat for 20 seconds.
Add the dried chilies, stir, and cook until darkened. Add the ginger
and garlic and
stir briefly. Add the fresh chili and orange peel and stir briefly.
Add the scallions,
and mix well. Add the beef and cook, stirring, for 45 seconds. Make a
well in the
center of the mixture, stir the sauce mixture, and pour in. Mix well
until the sauce
is absorbed and the beef acquires a shiny coating. Remove to a serving
dish and
serve, garnished with the orange slices.






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