Recipe Index

Ingredients

• 1.5 pounds flank steak or sirloin, cut into 3" long strips against the grain about ¼” thick
• ½ teaspoon white pepper, 2g
• 2 tablespoons light soy sauce, 30ml
• ¼ teaspoon baking soda
• 1 tablespoon Shaoxing wine, 15ml
• ½ tablespoon sesame oil
• 2 tablespoons cornstarch, 16g
• orange zest of 1/2 orange
• 1 tbsp neutral oil
• 1 cup oil, for frying
• Sauce:
• 3 tablespoons light soy sauce, 45ml
• 1/4 cup orange juice, 60ml
• 3 tablespoons brown sugar, 39g
• 1/4 cup chicken stock, 60ml (can sub water)
• 1 tablespoon orange zest
• 1/2 tablespoon crushed red pepper
• 2 tablespoons distilled white vinegar, 30ml
• Cornstarch Slurry:
• 1 tablespoon cornstarch, 8g
• 1/4 cup water, 60ml
• Aromatics:
• 2 cloves garlic, chopped
• 1 tablespoon ginger, minced (10g)

Method

1. Slice the steak against the grain into 3-inch strips about 1/4 inch thick. Marinate the strips for 20 minutes with the white pepper, light soy sauce, baking soda, shaoxing wine, sesame oil, cornstarch and the first orange zest.
2. Stir the sauce's light soy sauce, orange juice, brown sugar, chicken stock, orange zest and crushed red pepper with the distilled white vinegar in one bowl, and whisk the cornstarch slurry's cornstarch and water in another.
3. Heat the cup of oil in a large wok or nonstick pan over high heat and fry the marinated beef for about 2 minutes per side, until a crust forms, then move it to a plate to rest.
4. Pour off the oil until about 2 tablespoons remain, keeping the tablespoon of neutral oil's pan ready, and saute the garlic and ginger in the remaining oil for 30 seconds over medium-high heat, until fragrant.
5. Add the premixed sauce and cook over medium-high heat for 1 to 2 minutes, until bubbling and slightly reduced. Stir in the slurry and cook 30 to 40 seconds, until the sauce is thickened and glossy.
6. Return the beef to the pan and toss thoroughly through the orange glaze, then serve the beef while the coating is still shiny.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data