Orange Beef

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:42 PM

Ingredients:
half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water

Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil

Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon [Only registered users can see links. ] ([Only registered users can see links. ])
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon [Only registered users can see links. ]
1 teaspoon oriental [Only registered users can see links. ]
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar

Directions:

Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry.

Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour.

Mix the sauce ingredients and set aside with all the other ingredients near the stove.

Put a colander or stainless steel Chinese strainer over a pot and place near the stove.

Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander.

Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges.

Pour the beef and oil into the colander over the pot and allow the oil to drain away.

Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.

Orange Beef

08-31-2008, 11:42 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Orange Beef Ingredients: half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces half teaspoon baking soda half Cup water Marinade: half teaspoon kosher salt 1 small egg 2 tablespoons cornstarch 1 tablespoon corn oil Sauce: 2 tablespoons chicken broth recipe here 1 teaspoon sugar half teaspoon [Only registered users can see links. ] ([Only registered users can see links. ]) half tablespoons rice wine half teaspoons mild rice vinegar 1 tablespoon [Only registered users can see links. ] 1 teaspoon oriental [Only registered users can see links. ] 2 cups corn oil, for frying 1 large piece dried tangerine peel, in small pieces 4 to 5 dried hot red chili peppers 2 tablespoons minced fresh ginger half teaspoon minced garlic 1 scallion, chopped 2 teaspoons sugar Directions: Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot. Orange Beef

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