Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Hunan Crispy Orange Beef


Ingredients

Units Scale
  • To Marinate And Cook Beef:
  • 8 ounces flank steak, cut into slivers 1-inch long by 1/2 inch wide by 1/4-inch thin.
  • 1/2 tsp baking soda
  • 3 tbsp vermouth
  • 1/2 tsp Shaoxing rice wine or dry sherry
  • Pinch freshly ground pepper
  • 1 tbsp peanut oil
  • 2 tbsp cornstarch
  • 1/3 cup of fresh orange rind that has been julienned into 1-inch lengths
  • 3 1/2 cups peanut oil
  • 1 tbsp egg white, lightly beaten
  • 2 tbsp cornstarch
  • For Sauce:
  • 2 Tablespoons sugar
  • 1 Tablespoon sweetened Chinese black vinegar
  • 1 Tablespoon Chinkiang vinegar (or use one additional black, if you can’t find it)
  • 1 Tablespoon shaoxing wine (or substitute dry sherry)
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • For Aromatics:
  • 1/2 cup scallions, sliced diagonally into 1/2 inch pieces, white part only
  • 1/4 cup finely julienned ginger and sliced garlic – i.e. 1/8 cup of each
  • 1 teaspoon sesame oil
  • 1 Tablespoon Grand Marnier
  • 1 1/2 teaspoons Szechuan chili paste
  • 1 fresh Thai chili, minced

Instructions

  1. In a bowl, mix the steak, baking soda and vermouth, and marinate in the refrigerator for a minimum of 4 hours or preferably overnight.
  2. After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the shaoxing, white pepper, 1 tbsp peanut oil and cornstarch, mixing with your hand each time an ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.
  3. In a hot wok, add the peanut oil and heat to 400 deg F. Place the beef strips, one at a time, in the oil and cook for 1 ½ minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 deg F. Place the beef strips back in the oil and cook for 2 minutes, until the beef becomes crisp. Remove and allow to drain.
  4. In a bowl, mix sugar, vinegars, shaoxing, soy sauce, and 1 teaspoon of cornstarch.
  5. Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds.
  6. Add scallions, ginger, garlic, beef, minced Thai chili, sesame oil, shaoxing-soy sauce blend, orange rind, Grand Marnier and chili paste. Stir-fry for 30 seconds. Remove from heat and serve immediately.
close

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

Click here to see our Privacy, Ad and Cookie Policies, Citizen!