How to Make Crispy Orange Beef

americastestkitchen.com

Blackstone

1 ½ pounds beef flap meat, trimmed

3 tablespoons soy sauce

1 Tbsp. dark soy sauce + 4 tsp. sugar + 2 Tbsp water

6 tablespoons cornstarch

10 (3-inch) strips orange peel, sliced thin lengthwise (¼ cup), plus ¼ cup juice (2 oranges)

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon rice vinegar

1 ½ teaspoons toasted sesame oil

3 cups vegetable oil

1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise

3 garlic cloves, minced

2 tablespoons grated fresh ginger

½ teaspoon red pepper flakes

2 scallions, sliced thin on bias

Use a vegetable peeler on the oranges and make sure that your strips contain some pith. Do not use low-sodium soy sauce. Serve this dish with steamed rice.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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