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SPICY ORANGE BEEF
  • Spicy Orange Beef
  • 1-1/2 pound flank steak
  • 2 large egg whites
  • 1/2 cup soy sauce
  • 1/4 cup cornstarch
  • 1/4 cup rice wine
  • 12 pieces dried orange peel
  • 1 pound broccoli
  • 1 red bell pepper seeded
  • 1 green bell pepper seeded
  • 1-1/4 cup chicken broth
  • 5 tablespoons rice wine
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 scallions minced
  • 1 medium garlic clove minced
  • 2 teaspoons grated gingerroot
  • 2 tablespoons water
  • 8 ounce can bamboo shoots drained
  • 1 teaspoon sesame oil
  • 6 cups cooked white rice
  • Chopped cilantro for garnish

 

  1. Freeze flank steak for easier slicing until almost firm approximately 2 hours
  2. Cut flank steak across grain into thin strips using a sharp slicing knife
  3. Beat egg whites until frothy then stir in soy sauce, cornstarch and wine until smooth.
  4. Stir in orange peel then add sliced flank steak and mix well to coat.
  5. Marinate 10 minutes
  6. Lightly peel broccoli stalks then slice into 1/4-inch-thick slices
  7. Separate florets into bite sized pieces then boil for 2 minutes and drain well
  8. Cut peppers into bite sized pieces
  9. Mix chicken broth, wine, sugar and red pepper in a small bowl
  10. Dissolve cornstarch in water in a separate small bowl
  11. Heat a well seasoned wok until hot
  12. Add 1 tablespoon oil heat to very hot
  13. Add half of the scallions, garlic and ginger then stir-fry 30 seconds
  14. Add half of the drained steak and orange peel
  15. Stir fry over high heat for 3 minutes
  16. Remove from wok with a slotted spoon
  17. Repeat using 1 more tablespoon oil and the remaining scallions, garlic, ginger, and steak
  18. Remove from wok
  19. Add peppers and 2 tablespoons water to the wok then cook stirring over high heat for 2 minutes
  20. Stir in broccoli and bamboo shoots then cook stirring for 1 minute.
  21. Return beef to wok then stir in broth mixture and heat to a simmer
  22. Stir in dissolved cornstarch and cook stirring until thickened.
  23. Stir in sesame oil then serve over rice and garnish with cilantro
 
 

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