Hints of orange and a touch of heat dress up a classic combination from the Hunan region of China. Elaborate preparation is a hallmark of Hunan cuisine. Orange Beef, made by marinating beef overnight, then marinating again with a mixture including egg white, wine, and white pepper, is a classic Hunan dish.
I am always amazed when I discover that a Chinese dish I enjoy here in North America is actually a Chinese dish! It seems that so much of our so-called Chinese food is just invented pap designed to pander to the tastes of North Americans. Sadly this trend is very pervasive - Olive Garden anyone? It is a shame that some folks will never know the difference . . .
That aside, this post wasn't meant as a rant about the food habits of North Americans, rather it was a post about an amazing dish we enjoyed. Paul was looking for a stir fry andI was happy to oblige with a recipe that I had printed off some time ago.
Given the cool, wet spring we've been having this was a fine selection. The spice and citrus in this dish make it perfect for awakening the senses on an otherwise dreary day, and who doesn’t love to eat Chinese food when it’s cold outside?
Spicy, Crispy, Orange Beef
1 lb sirloin steak, cut into thin strips
¼ cup cornstarch
salt, to taste
1½ cups peanut oil, for frying
⅓ cup fresh orange juice
¼ cup seasoned rice wine vinegar
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 tablespoons hot chili sauce (like sriracha)
½ tablespoon brown sugar
2 cloves garlic, minced
¼ teaspoon ginger, minced
3 green onions, green part only, chopped
½ red pepper, de-seeded, chopped
orange zest, to garnish
Combine the orange juice, rice wine vinegar, orange marmalade, soy sauce, hot chili sauce, and brown sugar in a bowl. Mix well and set aside.
In a medium sized bowl, toss the strips of sirloin steak with 3 tablespoons corn starch and salt.
Heat 1½ cups of peanut oil in a wok over medium-high heat.
In small batches, fry the steak in the oil until golden brown.
Discard all but a tablespoon worth of peanut oil from the wok, and then add the garlic and ginger and cook for about a minute.
Slowly pour in the orange sauce mixture. Bring the sauce to a boil. Continue cooking until the sauce thickens, about 8-10 minutes. Add cornstarch slurry* if your sauce doesn’t seem to be thickening on its own.
Add the steak for just 2 minutes or so, coating it in the sauce Serve immediately over rice or Chinese-style vegetables. Top with a generous amount of green onions, chopped red pepper to taste, and a bit of orange zest.
Note: To make a slurry, mix one tablespoon cornstarch and one tablespoon cold water in a bowl. After it is well mixed, you can add it to your sauces to thicken them up!
This dish is packed with flavour Jerry. Canadian Chinese food can be a disappointment when we go out.
Posted by: bellini | May 29, 2013 at 05:35 PM
It sure can bellini - the worst are those big buffets where everything has been sitting in a steam table and has a cm of batter coating it. ARGH
Posted by: JDeQ | June 02, 2013 at 11:25 AM