Spicy Orange Beef
From chefmeow 16 years agoIngredients
- Spicy orange Beef shopping list
- 1-1/2 pound flank steak shopping list
- 2 large egg whites shopping list
- 1/2 cup soy sauce shopping list
- 1/4 cup cornstarch shopping list
- 1/4 cup rice wine shopping list
- 12 pieces dried orange peel shopping list
- 1 pound broccoli shopping list
- 1 red bell pepper seeded shopping list
- 1 green bell pepper seeded shopping list
- 1-1/4 cup chicken broth shopping list
- 5 tablespoons rice wine shopping list
- 2 tablespoons granulated sugar shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 1 tablespoon cornstarch dissolved in 2 tablespoons water shopping list
- 2 tablespoons vegetable oil shopping list
- 3 scallions minced shopping list
- 1 medium garlic clove minced shopping list
- 2 teaspoons grated gingerroot shopping list
- 2 tablespoons water shopping list
- 8 ounce can bamboo shoots drained shopping list
- 1 teaspoon sesame oil shopping list
- 6 cups cooked white rice shopping list
- Chopped cilantro for garnish shopping list
How to make it
- Freeze flank steak for easier slicing until almost firm approximately 2 hours
- Cut flank steak across grain into thin strips using a sharp slicing knife
- Beat egg whites until frothy then stir in soy sauce, cornstarch and wine until smooth.
- Stir in orange peel then add sliced flank steak and mix well to coat.
- Marinate 10 minutes
- Lightly peel broccoli stalks then slice into 1/4-inch-thick slices
- Separate florets into bite sized pieces then boil for 2 minutes and drain well
- Cut peppers into bite sized pieces
- Mix chicken broth, wine, sugar and red pepper in a small bowl
- Dissolve cornstarch in water in a separate small bowl
- Heat a well seasoned wok until hot
- Add 1 tablespoon oil heat to very hot
- Add half of the scallions, garlic and ginger then stir-fry 30 seconds
- Add half of the drained steak and orange peel
- Stir fry over high heat for 3 minutes
- Remove from wok with a slotted spoon
- Repeat using 1 more tablespoon oil and the remaining scallions, garlic, ginger, and steak
- Remove from wok
- Add peppers and 2 tablespoons water to the wok then cook stirring over high heat for 2 minutes
- Stir in broccoli and bamboo shoots then cook stirring for 1 minute.
- Return beef to wok then stir in broth mixture and heat to a simmer
- Stir in dissolved cornstarch and cook stirring until thickened.
- Stir in sesame oil then serve over rice and garnish with cilantro
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