Crispy Orange Beef
Ingredients: oranges, flank steak, light soy sauce, cornstarch, sugar · 35 min cook time · 520kcal · $26.00
Ingredients
2pieces oranges, 1lb flank steak, 2tbsp light soy sauce, 0.5cup cornstarch, 3tbsp sugar, 1tbsp Shaoxing wine, 1tbsp rice vinegar, 2tbsp water, 1tsp toasted sesame oil, 1tsp dark soy sauce, 3cups vegetable oil for frying, 1piece jalapeno, 1tsp minced ginger, 1tsp minced garlic, 0.5tsp chili flakes, 2pieces scallions
Instructions
1. Peel the oranges and slice the peel thin. Juice two oranges.
2. Cut flank steak first with the grain, then against the grain into 2.5-inch slices, and finally into half-inch pieces.
3. Marinate the beef with light soy sauce and cornstarch until fully coated.
4. Place the marinated beef in a single layer on a wire rack and put in the freezer for about 45 minutes to remove surface moisture.
5. Whisk together orange juice, sugar, Shaoxing wine, rice vinegar, water, toasted sesame oil, light soy sauce, and dark soy sauce.
6. Heat vegetable oil in a Dutch oven to 375 degrees Fahrenheit. Fry the beef in three batches for about 90 seconds per batch until crispy, then drain on a wire rack.
7. In a wok with 2 tablespoons of frying oil, stir-fry the orange peel and sliced jalapenos over medium-high heat for about 90 seconds until golden brown.
8. Add minced ginger, minced garlic, and chili flakes, and stir-fry for about 45 seconds until aromatic.
9. Pour in the sauce and let it simmer and thicken up for about 45 seconds.
10. Add the crispy beef and scallions into the wok, toss together for about 45 seconds until the beef is well coated in the sauce, and serve.
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