Orange Chili Crispy Beef Strips

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	139139 cal
pro	9 g9g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	20 mg20mg chol
sodium	224 mg224mg sodium
% RDI:	-
calcium	11 calcium
iron	99 iron
vit A	22 vit A
vit C	2020 vit C
folate	44 folate

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This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The trick to cooking it is to cook the beef until quite dry and crispy but not overcooked and burnt. It should be similar in texture to beef jerky, only more tender, so test the strips as you cook them.

Ingredients

8 oz beef sirloin grilling steak 8 8oz ozbeef sirloin grilling steak
4 tsp soy sauce 4 4tsp tspsoy sauce
2 tsp chinese rice wine or sake 2 2tsp tspchinese rice wine or sake or dry sherry
1/2 tsp Chinese five-spice powder 1/2 1/2tsp tspChinese five-spice powder
3 tbsp cornstarch 3 3tbsp tbspcornstarch
1 tbsp all purpose flour 1 1tbsp tbspall purpose flour
1 orange 1 1orangeoranges
2 cups vegetable oil 2 2cups cupsvegetable oil
3 minced cloves of garlic 3 3minced cloves of garlic
1 1hot red pepperhot red peppers, seeded and very thinly sliced
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 tsp rice vinegar 2 2tsp tsprice vinegar
1 pinch salt 1 1pinch pinchsalt
1 tsp toasted sesame seeds 1 1tsp tsptoasted sesame seeds

Preparation

Slice beef across the grain into very thin 2-inch (5 cm) long strips. In bowl, mix together soy sauce, rice wine, five-spice powder and beef. In separate bowl, mix cornstarch, flour and 1/4 cup (50 mL) water to make paste; stir into beef mixture to coat. Let stand for 10 minutes.

Using paring knife or vegetable peeler, pare off half of the orange peel into strips without white pith. Stack and slice into fine threads. Juice orange to make about 1/3 cup (75 mL); set aside.

In wok or skillet, heat oil over high heat until wooden chopstick or spoon inserted in oil bubbles immediately around edges. Cook beef, in 2 batches and breaking up with spoon, until crispy and dry, 4 to 5 minutes per batch. With slotted spoon, transfer to sieve over heatproof bowl to drain off oil.

Pour off all but 1 tbsp (15 mL) of the oil in wok; stir-fry garlic over medium-high heat until fragrant but not browned, about 20 seconds. Add orange strips and hot pepper; stir-fry for 20 seconds.

Stir in orange juice, sugar, vinegar and sa< boil over high heat until reduced to thick glaze. Add beef; stir-fry to coat. Toss with sesame seeds. Serve warm or at room temperature.

Source : Canadian Living Magazine: February 2009