Orange Chili Crispy Beef Strips
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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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 139 |
| pro | 9 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 20 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 2% |
| vit C | 20% |
| folate | 4% |
Suggested Recipes
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8 oz (250 g) beef sirloin grilling steak
4 tsp (20 mL) soy sauce
2 tsp (10 mL) Chinese rice wine, sake or dry sherry
1/2 tsp (2 mL) Chinese five-spice powder
3 tbsp (45 mL) cornstarch
1 tbsp (15 mL) all-purpose flour
1 orange
2 cups (500 mL) vegetable oil
3 cloves garlic, minced
1 hot red pepper, seeded and very thinly sliced
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) rice vinegar
Pinch salt
1 tsp (5 mL) toasted 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.
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
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