Spicy orange beef

Yield: 1 Servings

Measure Ingredient
1 pounds Flank steak
3 Pieces dried orange peel, about 1x2 inches.
1 Egg white
1 tablespoon Corn starch
1 tablespoon Dry sherry
1 tablespoon Corn starch dissolved in
2 tablespoons Dry sherry
2 tablespoons Soy sauce
2 tablespoons Sugar
2 tablespoons Chicken stock
2 tablespoons Hot chili sauce
1 teaspoon Vinegar
1 teaspoon Sesame oil
2 Scallions (white and green parts), chopped
2 teaspoons Minced fresh ginger root
1 Clove garlic, minced
3 Fresh red chili peppers,
6 Pieces dried orange peel, about 1x2 inches.
3 cups Peanut oil



Cut beef into thin, roughly 1" by 2" Marinade refrigerated for at least one hour, up to 8 hours.

Place wok over high heat until hot, pour in peanut oil, reduce heat to medium (about 350). Add three pieces of the orange peel and fry briefly until it turns a darker brown, about 10 seconds. Add peel to small amount of the seasoning sauce in a blender and puree, then add to the rest of the seasoning sauce.

Deep fry beef in wok over high heat (about 375).

Drain beef on paper towels and remove oil from wok.

Place wok back on high heat and add scallions, ginger, garlic, and chili peppers, stir-fry for about 30 seconds, stir in remaining orange peels then add seasoning sauce. Return the beef to the sauce and stir fry for 30 to 60 seconds, turn off heat and serve with steamed rice.

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