Yield: 4 Servings
|½ pounds||Beef Flank|
|1||Egg White, beaten|
|½ teaspoon||Baking Powder|
|1||Egg Yolk, beaten|
|Oil, for deep frying|
|2 teaspoons||Vegetable Oil|
|Ginger root, 1 inch, minced|
|1||Garlic Clove, minced|
|1 teaspoon||Orange Zest, thin strips|
|1 teaspoon||Dry Mandarin Zest, hydrated|
|2 teaspoons||Oriental Chili Sauce|
|1 tablespoon||White Cooking Wine|
|2 tablespoons||Chicken Broth|
|½ tablespoon||Soy Sauce|
* For tenderness and appearance, be sure to cut the beef strips diagonally across the grain.
In a small bowl, toss beef strips with a sprinkling of salt. Stir in beaten egg white.
In a medium bowl, prepare batter by combining flour, cornstarch and baking powder. Mix egg yolk with half of the water and add. Whisk in additional water until a smooth, runny batter develops. Heat oil to 325. Dip beef strips in batter. Carefully place strips in hot oil and fry for about a minute or until batter is set. Drain and set aside.
Keep oil hot. In another wok, heat a tablespoon of oil. Combine and add ginger, garlic, orange zest, mandarin zest and scallions. Stir fry for about 30 seconds. Combine and add chili sauce, wine, chicken broth, soy sauce, and sugar.
Stir until thick and shiny. Keep warm.
Re-fry beef strips. Drain. Quickly stir into thickened orange sauce.
Serve hot with bowls of steamed rice. Serves 4.
From Chef Jackie Chow of Chez Flamingo, 1809 St. Catherine West. From The Gazette, 91/06/12.