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home > recipes > meat > crispy orange beef
1 lb. flank steak, partially frozen 1/4 to 1/2 C cornstarch, approximately 2 to 3 cups peanut oil 6 to 8 pieces of dry orange peel, about 1/2" square 1 dozen dry hot pepper pods, about two inches long, or to taste 1/4 small onion, cut in 1/2" squares 1/4 C water chestnut slices 1 tsp. minced garlic 1 tbsp. minced green onion 1 tbsp. rice wine 1/4 C sugar 3 tbsp. soy sauce 1/2 C chicken broth 1 tbsp. oyster sauce 1 tsp. 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" by 2" (sizes will vary, but those are ballpark figures). Coat the meat completely with cornstarch and set aside. Cut up dry orange peel into small pieces and combine in a small dish with hot pepper. Cut onion and combine in another small dish with water chestnuts. Mince garlic and green onion. Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set a metal strainer over a large receptacle (not plastic) in kitchen sink. Heat wok for two minutes over highest heat. Add oil and heat until it is very hot. Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it. Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and then sesame oil. Stir once or twice and place on a warm plate. Serve immediately. Serves 4 to 8 as part of a larger meal. Serve with steamed rice.

Crispy Orange Beef


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keyword: crispy
keyword: orange
ethnicity: chinese
recipes for meat
recipes by amanda
Email Address:
(posted January 7, 2009)

1 lb.
flank steak, partially frozen
1/4 to 1/2 C
cornstarch, approximately
2 to 3 cups
peanut oil
6 to 8 pieces of
dry orange peel, about 1/2" square
1 dozen
dry hot pepper pods, about two inches long, or to taste
1/4 small
onion, cut in 1/2" squares
1/4 C
water
chestnut slices
1 tsp. minced
garlic
1 tbsp. minced
green onion
1 tbsp.
rice wine
1/4 C
sugar
3 tbsp.
soy
sauce
1/2 C
chicken broth
1 tbsp.
oyster sauce
1 tsp.
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" by 2" (sizes will vary, but those are ballpark figures). Coat the meat completely with cornstarch and set aside.

Cut up
dry orange peel into small pieces and combine in a small dish with hot pepper. Cut onion and combine in another small dish with water chestnuts. Mince garlic and green onion. Combine
rice
wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set a metal strainer over a large receptacle (not plastic) in kitchen sink.

Heat
wok for two minutes over highest heat. Add oil and heat until it is very hot. Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it.

Place
empty wok back on high heat and add garlic and
green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and then sesame oil. Stir once or twice and 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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