TA DA! As promised yesterday, this is the second meal we had from our fabulous find at Lee Lee's Asian Supermarket over the weekend and I'd say it makes perfect use of the items available to one in such a place, never mind the fresh citrus we have in abundance here in the desert.
When the big guy and I overnighted in San Bernardino on our way back from last summer's Oregon vacation, we stayed at the La Quinta which is immediately next door to a fabulous Asian restaurant. We ordered their version of crispy orange beef and it wasn't just spoonable, it was swoonable. It was so darn good. I've been looking for a way to duplicate it and think this combination of recipes from several sources has finally done the trick. Don't you just love when that happens?
Tender rib eye slices, dried briefly on paper towels in the refrigerator then coated in cornstarch and fried until crisp, slathered in a sweet/sour/spicy gingery, garlicky orange sauce - well it doesn't get any better than this.
You can bet your boots we'll be checking out all of our local ethnic supermarkets for deals like this one. I mean really, who knows what we might be missing?
By the way, I really don't have any special hints for this one, except that you might want to double the sauce so you have some on hand, because if I had we'd be having crispy orange shrimp for dinner tonight. Oh and for goodness sake, don't add the red pepper flakes to the garlic and ginger in the hot wok or you'll darn near asphyxiate yourselves like we did last night. I mean, we even had the UPS delivery guy coughing at the door. Instead, add the pepper flakes after you've added the meat to the wok.
Crispy Orange Beef (inspired by Annie’s Eats and allrecipes.com)
1 pound thinly sliced beef rib eye
1/4 cup cornstarch
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
2 cups vegetable or peanut oil
Place thinly sliced beef on paper towels on a sheet pan and return to refrigerator for one half hour to dry. Meanwhile heat vegetable oil in pot or wok. Coat dried beef with cornstarch and fry in hot oil in batches until crisp – about 45 seconds to 1 minute. Remove to a plate and set aside. Remove all but 1 tablespoon oil from wok. Add ginger and garlic and stir fry for 1 minute or until fragrant. Return beef to pan and sprinkle with red pepper flakes. Toss well to coat. Add sauce and toss briefly to warm beef. Serve with steamed broccoli and rice.
3/4 cup low sodium chicken broth (or water)
finely grated zest of 1 orange
strips of rind from 2nd orange
Juice of 3 oranges, total of 1 cup of fresh juice
6 tablespoons white vinegar
1/4 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons corn starch
2 tablespoons water
Whisk together chicken broth, orange zest, rind and juice, vinegar, soy sauce, brown sugar, garlic and ginger. Heat to simmering. Mix together cornstarch and water and add to sauce. Cook, stirring until mixture is thickened and clear. Set aside. Serves 4. Download Crispy Orange Beef