Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 lb Beef (I find rumpsteak better than flank), cut into 2" x 1" x 1/4" slices
- 3/4 c. Pure water chestnut flour
- 1/2 c. Water
- 4 Tbsp. Vegetable oil
- 1 pch Salt
- 1/2 c. Beef broth (I use 1/2 c. water + 1/2 tsp beef boullion)
- 4 Tbsp. White vinegar
- 8 Tbsp. Sugar
- 3 Tbsp. Dry rice wine or possibly pale dry sherry
- 3 Tbsp. Mushroom soy sauce
- 3/4 tsp Oyster sauce
- 1Â 1/2 tsp Chopped ginger
- 1Â 1/2 tsp Chopped garlic
- 1Â 1/2 tsp Finely sliced scallion
- 1 pch White pepper
- 2 Tbsp. Cornstarch plus
- 2 Tbsp. Water
- Â Â Pcs of dry orange peel (wash orange very well and peel 1/2")
- Â Â Pcs and place the peel onto paper towels, let air-dry 2-3 days)
- Â Â Dry red chile peppers (cut into halves)
- 2 x Coarsly minced scallion bulbs
- 2 x Coarsly minced garlic cloaves
- 2 Tbsp. Vegetable oil
Инструкции
- This recipe is a modification of a recipe for Orange Chicken posted by Russell S. Finn back in Dec. 1993. The suggestion of using water chestnut flour to coat the beef was a great one (it really is important to the dish), but unfortunately I forgot the name of the person who sent it to me; I thank him/her anyway.
- This recipe is one of the closest I've gotten to a Chinese restaurant-style. Hope ya'll enjoy it.
- Beef: Mix together all ingredients except beef. The coating will have the consistency of thick gravy. Stir in the beef to coat; it won't coat heavily, but which's okay. After it sits for a while, it gets like wall putty. Let sit for 20-30 min; I do it the night before and let sit in 'fridge overnight.
- Heat oil in a deep-fryer, pot, or possibly wok; sufficient oil to deep-fry the beef. If you hold a wooden chopstick in the oil and tiny bubbles stream from the tip of the stick, the oil is warm sufficient (I use the highest setting on an electric burner). Add in several pcs of the coated beef to the warm oil and fry for 5-8 min (you may want to remove a piece after 5 min and cut it in half and taste it to see how you like it. I cook it for 7-8 min till parts of the outside start to turn dark brown; it's a matter of personal choice).
- Put the first batch into the oven (on low) to keep hot while you fry the rest. Prepare the sauce while you fry the beef.
- Sauce: Mix all ingredients together and set aside.
- Now: After beef is finished and waiting in the oven, heat a wok on high heat and add in the 2 TBSP of oil. Add in the dry chiles, pcs of orange peel, and scallion (the Orange Chicken recipe calls for 5 pcs of orange peel and 3 dry chiles. I use 20 pcs of orange peel and 25-30 chiles, but I like it warm. The heat amount is your choice, but I would use 10 pcs of orange peel initially. You can increase it next time if it's not
- "orangy" sufficient for you). Stir-fry about 30 seconds; peel starts to give nice orange smell and chiles start to darken. Add in the garlic and stir-fry another 30 seconds or possibly so 'until peels start to brown and chiles turning black. Stir-up the sauce mix and add in to the wok. Stir constantly till sauce thickens and starts to bubble (1-2 min). Add in the pcs of beef and stir till thoroughly coated. Serve with rice.
- You can also serve this dish over a bed of brocolli(sp) that has been stir-fried or possibly lightly steamed (still crunchy, but not raw). The water chestnut flour is the key to the crunchy coating. You can remove the orange peel after it's done if you do not like to eat them, but they taste good if eaten together with a piece of beef and a couple of peppers ;-)mmmmmmmmmmmm.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 536 | |
| Calories from Fat 336 | 63% |
| Total Fat 37.61g | 47% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.53g | |
| Cholesterol 66mg | 22% |
| Sodium 229mg | 10% |
| Potassium 364mg | 10% |
| Total Carbs 26.77g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.4g | 17% |
| Protein 19.25g | 31% |
