Orange Beef

By RoketJSquerl

It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne to 1/2 teaspoon. The whole dried chiles are added for appearance, not flavor, and can be omitted. To fry the beef, use a Dutch oven or a straight-sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the beef is added. White rice and steamed broccoli make good accompaniments.

Ingredients

• Marinade and Sauce:
• 1 1/2 Pounds Blade Steaks, trimmed and cut in 1 1/2-inch pieces
• 3/4 Cup Low-sodium Chicken Broth
• 3/4 Cup Orange Juice, plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
• 6 Tablespoons Distilled White Vinegar
• 1/4 Cup Soy Sauce
• 1/2 Cup Packed Dark Brown Sugar (3 1/2 Ounces)
• 3 Medium Cloves Garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1 Piece Fresh Ginger (about 1 Inch), grated (1 tablespoon)
• 1/4 Teaspoon Cayenne Pepper
• 1 Tablespoon Cornstarch, plus 2 teaspoons
• 2 Tablespoons Water (cold)
• 8 Small Whole Dried Red Chiles (optional)
• Coating and Frying Medium:
• 3 Large Egg Whites
• 1 1/2 Cups Cornstarch
• 1/4 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Baking Soda
• 3 Cups Peanut Oil

Details

Servings 4

Preparation

Step 1

1. FOR THE MARINADE AND SAUCE: Place beef in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with beef; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.

2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack set over baking sheet; repeat with remaining beef.

4. TO FRY THE BEEF: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs halfway through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef.

5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.