Crispy Orange Beef
Crispy Orange Beef
1 (1 pound) flank steak, partially frozen
1/4 to 1/2 cup cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces dry orange peel, about 1/2-inch square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2-inch squares
1/4 cup water chestnut slices
1 tps minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup granulated sugar
3 Tbspsoy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tps sesame oil
The flank steak should be frozen, but still pliable for easier slicing
Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2 x 2-inches
Coat the meat completely with cornstarch & set aside
Cut up dry orange peel into small pieces & combine in a small dish with hot pepper
Cut onion & combine in another small dish with water chestnuts
Mince garlic & green onion
Combine rice wine, sugar, soy sauce, chicken broth, & oyster sauce in a small bowl
Set a metal strainer over a large receptacle (not plastic) in kitchen sink
Heat wok for two min over highest heat
Add oil & heat until it is very hot
Add beef & stir to break it up
Fry for 2 to 3 min, until beef takes on a yellowish cast & the outside is crispy
Transfer to metal strainer in sink & pour oil & beef into it
Place empty wok back on high heat & add garlic & green onion
Add hot pepper & orange peel
Stir briefly
Add onion & water chestnuts & stir 30 seconds
Add sauce & stir well to coat
Let mixture boil until it thickens slightly
Add hot beef & then sesame oil
Stir once or twice & place on a warm plate
Serve immediately
Serves 4 to 8 as part of a larger meal
Serve with steamed rice
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