As the temperature begins to cool in Texas, I find myself looking for a dish with a little flare. The soups have started coming out and the fireplace is ready for the first fire of the year. With all of the Holiday cheer in the air, I try to keep things a little on the light and healthy side as much as I can. This dish fits all of my criteria for a late fall dish that my family will just love. Laid upon a bed of white rice, Crispy Orange Beef is just what the doctor ordered. You can spice this dish up or down to suit your fancy. Personally, I like it hot and spicy. With the flavor combination of the orange zest, ginger and celery, on the crispy beef strips, this dish will satisfy all of your pallets desires. Since my picture does not do justice for this dish, you’ll just have to trust me that this dish is delicious.
Crispy Orange Beef
3 pounds flank steak, cut into this strips
1∕3 cup cornstarch
5 tablespoons tamari
2 tablespoons rice vinegar
1 1/2 tablespoons hoisin sauce
2 tablespoons honey
3 teaspoons toasted sesame oil
2 1/2 teaspoon red pepper flakes
1∕2 cup water
1/2 - 3/4 cup cooking oil
8 garlic cloves, minced
2 tablespoons grated fresh ginger
1∕4 cup minced orange peel, pith removed
8 scallions, white and green parts, thinly sliced
steamed rice, for serving
1 orange, thinly sliced, for garnish
Toss beef with cornstarch to evenly coat. Refrigerate for 30 minutes. In the meantime, in a small bowl, combine the soy sauce, tamari, hoisin sauce, honey, sesame oil, red pepper flakes, and water. Set aside.
In a wok or heavy skillet, heat the canola oil. Fry the beef, in batches, until browned, about 3 minutes each batch. Remove and let drain on paper towels.
Drain all but 2 tablespoons oil from the wok. Heat the oil over medium heat and add the garlic, ginger, orange peel, and scallions and stir-fry for 5 minutes. Add the beef and stir in the sauce. Raise the heat to medium-high and stir until sauce thickens. Serve over steamed rice with the orange slices on top.
Recipe adapted from: The Comfort Table, Katie Lee