Orange Beef

Orange Beef

This tender Orange Kine tastes so overmuch improve than Asiatic takeaway. Since it's prefab unspoilt in your kitchen, there's no heavy oxen, and it has dozens of savour.

If you hump Asian nutrient and see using calibre ingredients and knowledgeable what's in your nutrient, this instruction is for you.

I love Sinitic food, but eff grown a bit wary of most Chinese restaurants. Galore bearing rock ground prices and use low calibre ingredients.

PREP TIME 10 MINUTESCOOK TIME 15 MINUTESTOTAL TIME 25 MINS

    

This homemade Crispy Orange Beef has tons of flavor, and is simple to make at home. It's Chinese takeout in your kitchen!

Ingredients

• 2 tbsp brandy or red wine
• 1 tbsp rice vinegar
• 1.5 tsp dark sesame oil
• 1 navel orange
• 1.5 lbs sirloin steak
• 3 tbsp soy sauce
• 6 tbsp cornstarch
• 3 tbsp molasses
• 1 jalapeño, inner seeds and ribs removed, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• vegetable oil, for frying
• 1 tsp freshly grated ginger
• recommended side dish: fried rice or steamed rice

Directions

1. Thinly slice the beef about 1/4 inch thick, then toss with 1 tbsp of the soy sauce.
2. Sprinkle the beef evenly with the cornstarch and mix well.
3. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 30 minutes. 
4. Use a vegetable peeler to peel the orange zest from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part.
5. Thinly slice the orange peels into long strips.
6. Cut the orange in half and juice it, measuring out 1/4 cup of juice.
7. Place the juice in a bowl and add the remaining 2 tbsp of soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil, and whisk to combine. 
8. Heat a large skillet over medium heat, and add a tablespoon of vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes.
9. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds until aromatic.
10. Add the sauce mixture to the pan, then turn off the heat.
11. Heat a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels.
12. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time for about 2 minutes, making sure to stir gently so the beef doesn’t stick together. After 3 minutes the beef should be golden brown and crispy.
13. Remove the beef to the paper towels to drain, and cook the remainder of the beef.
14. Reheat the sauce over medium high heat for a minute or two until bubbling again, then add all of the beef, stirring to coat in the sauce for about 2 minutes. The cornstarch from the beef should thicken the sauce slightly.
15. Serve immediately, preferably with rice. Enjoy!

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