Ingredients

 
  • 3 POUNDS FLANK STEAK, CUT INTO THIN STRIPS
  • 1∕3 CUP CORNSTARCH
  • 6 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS RICE VINEGAR
  • 2 TABLESPOONS HOISIN SAUCE
  • 2 TABLESPOONS HONEY
  • 4 TEASPOONS TOASTED SESAME OIL
  • 1∕2 TEASPOON RED PEPPER FLAKES
  • 1∕2 CUP WATER
  • 1 CUP CANOLA OIL
  • 8 GARLIC CLOVES, MINCED
  • 2 TABLESPOONS GRATED FRESH GINGER
  • 1∕4 CUP MINCED ORANGE PEEL (PITH REMOVED)
  • 8 SCALLIONS, WHITE AND GREEN PARTS, THINLY SLICED
  • STEAMED RICE, FOR SERVING
  • 1 ORANGE, THINLY SLICED, FOR GARNISH
  • 3 POUNDS FLANK STEAK, CUT INTO THIN STRIPS
  • 1∕3 CUP CORNSTARCH
  • 6 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS RICE VINEGAR
  • 2 TABLESPOONS HOISIN SAUCE
  • 2 TABLESPOONS HONEY
  • 4 TEASPOONS TOASTED SESAME OIL
  • 1∕2 TEASPOON RED PEPPER FLAKES
  • 1∕2 CUP WATER
  • 1 CUP CANOLA OIL
  • 8 GARLIC CLOVES, MINCED
  • 2 TABLESPOONS GRATED FRESH GINGER
  • 1∕4 CUP MINCED ORANGE PEEL (PITH REMOVED)
  • 8 SCALLIONS, WHITE AND GREEN PARTS, THINLY SLICED
  • STEAMED RICE, FOR SERVING
  • 1 ORANGE, THINLY SLICED, FOR GARNISH
 

Time:

PREP TIME: 20 MINUTES INACTIVE PREP TIME: 30 MINUTES COOK TIME: 15 MINUTES

 

Serves: 6 - 8

Crispy Orange Beef

crispy_orange_beef-large

Toss beef with cornstarch to evenly coat. Refrigerate for 30 minutes.

In the meantime, in a small bowl, combine the soy sauce, vinegar, hoisin sauce, honey, sesame oil, red pepper flakes, and water. Set aside.

In a wok or heavy skillet, heat the canola oil. Fry the beef, in batches, until browned, about 3 minutes each batch. Remove and let drain on paper towels.

Drain all but 2 tablespoons oil from the wok. Heat the oil over medium heat and add the garlic, ginger, orange peel, and scallions and stir-fry for 5 minutes. Add the beef and stir in the sauce. Raise the heat to medium-high and stir until sauce thickens. Serve over steamed rice with the orange slices on top.