Orange-flavored Beef Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
- Ken Hom, Guest Chef
1 tbsp: Coarse chopd fresh orange,
- MM:MK VMXV03A,
Peel, or 2 ts soaked and
3/4 lbs: Boneless lean beef,
Coarsely chopd dried,
2 tsp: Dark soy sauce,
Citrus peel,
2 tsp: Rice wine or dry sherry,
1/2 tsp: Fine grnd roasted Sichuan,
1 tsp: Finely chopped ginger root,
- peppercorns, optional
1 tsp: Cornstarch,
2 tsp: Dark soy sauce,
1 tsp: Sesame oil,
1/4 tsp: Salt,
1/3 cup: Oil, preferably peanut
1 tsp: Sugar,
2: Dried red chiles, cut in
1/2 tsp: Sesame oil,
-half lengthwise,
Directions:
Orange-flavor beef is a northern Chinese specialty. Ken Homs version,
substituting fresh orange peel for the traditional dried tangerine
peel, is a little different. CUT THE BEEF into thin slices 2 inches
long, cutting against the grain. Put the beef into a bowl together
with the soy sauce, rice wine or sherry, ginger, cornstarch and 1
teaspoon of sesame oil. Mix well, then let the mixture marinate for
about 20 minutes. Heat the oil in a wok or large skillet until it is
very hot. Remove the beef from the marinade with a slotted spoon. Add
it to the pan and stir-fry it for 2 minutes until it browns. Remove
it and leave to drain in a colander or sieve. Pour off most of the
oil, leaving about 1 teaspoon. Reheat the pan over a high heat and
then add the dried chiles. Stir-fry them for 10 seconds, and then
return the beef to the pan. Add the rest of the ingredients and
stir-fry for 4 minutes, mixing well. Serve the dish at once.
Source from luhu.jp
substituting fresh orange peel for the traditional dried tangerine
peel, is a little different. CUT THE BEEF into thin slices 2 inches
long, cutting against the grain. Put the beef into a bowl together
with the soy sauce, rice wine or sherry, ginger, cornstarch and 1
teaspoon of sesame oil. Mix well, then let the mixture marinate for
about 20 minutes. Heat the oil in a wok or large skillet until it is
very hot. Remove the beef from the marinade with a slotted spoon. Add
it to the pan and stir-fry it for 2 minutes until it browns. Remove
it and leave to drain in a colander or sieve. Pour off most of the
oil, leaving about 1 teaspoon. Reheat the pan over a high heat and
then add the dried chiles. Stir-fry them for 10 seconds, and then
return the beef to the pan. Add the rest of the ingredients and
stir-fry for 4 minutes, mixing well. Serve the dish at once.
Source from luhu.jp