1 lb Flank steak
3 Pieces dried orange peel,
-about 1x2 inches.
MARINADE
1 Egg white
1 tbsp Corn starch
1 tbsp Dry sherry
SEASONING SAUCE
1 tbsp Corn starch dissolved in
2 tbsp Dry sherry
2 tbsp Soy sauce
2 tbsp Sugar
2 tbsp Chicken stock
2 tbsp Hot chili sauce
1 tsp Vinegar
1 tsp Sesame oil
2 Scallions (white and green
-parts), chopped
2 tsp Minced fresh ginger root
1 Clove garlic, minced
3 Fresh red chili peppers,
Chopped
6 Pieces dried orange peel,
-about 1x2 inches.
3 cup Peanut oil
A Recipe for
Spicy Orange Beef
Health food makes me sick. |
| Calvin Trillin |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This Recipe for Spicy Orange Beef is one of thousands in the Recipes-to-go Beef Cookbook.
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Cooking is like love. It should be entered into with abandon or not at all. |
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Forget love... I'd rather fall in chocolate! |
| Author Unknown |
This is a recipe for Spicy Orange Beef from the recipe cookbook of Recipes-to-go (Beef)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Cut beef into thin, roughly 1" by 2" Marinade refrigerated for at
least one hour, up to 8 hours.
Place wok over high heat until hot, pour in peanut oil, reduce heat to
medium (about 350). Add three pieces of the orange peel and fry
briefly until it turns a darker brown, about 10 seconds. Add peel to
small amount of the seasoning sauce in a blender and puree, then add
to the rest of the seasoning sauce.
Deep fry beef in wok over high heat (about 375).
Drain beef on paper towels and remove oil from wok.
Place wok back on high heat and add scallions, ginger, garlic, and
chili peppers, stir-fry for about 30 seconds, stir in remaining
orange peels then add seasoning sauce. Return the beef to the sauce
and stir fry for 30 to 60 seconds, turn off heat and serve with
steamed rice.
Serves: 1
Spicy Orange Beef Recipe brought to you by Recipes To-Go