Chinese Orange-Flavored Beef Stir-fry

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Chinese Orange-flavored Beef

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Traditionally, the Chinese would use dried orange or tangerine (Mandarin orange)peel to make this dish, perhaps with some orange extract added for flavor.

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Here in America, Chinese restaurants use fresh orange peel. I recommend that you don’t use one of those California oranges that has an extremely thick peeling.

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Dried tangarine peel is availabe in Chinese grocery stores and will keep indefinitely.

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You will need to peel the orange (or tangerine) by hand in fairly large pieces and then cut or break them into approximately one-inch squares. Save about ¼ cup of the juice to use in the sauce. Many recipes call for no added vegetables except scallions, but I prefer to add red or green bell pepper for added flavor and some water chestnuts for crunch but feel free to make this recipe without them.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Marinade:

I Lb. of Beef Flank Steak (sliced 1/8 inch thick while partially frozen and cut in half to make approximately 2-inch long pieces)

1 Tablespoon Black Soy Sauce

½ Tablespoon Ground Bean Sauce

1 Tablespoon Brown Sugar

1 Tablespoon Cornstarch

1 Tablespoon Dry White Wine

Mix in a bowl and marinate the beef while you prepare the other ingredients.

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Seasonings:

Peel from one small Orange or Tangerine cut into one-inch squares or slightly smaller

1 Teaspoon Minced Ginger Root

2 Teaspoons Minced Garlic

3 Scallions (cut into 1 ½ inch lengths including the green part)

1 Red Bell Pepper (seeded and cut into one-inch squares)

½ Cup of Water Chestnuts (drained and cut in half)

4 Tablespoons Oil for stir-frying

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Sauce Mixture:

1 Tablespoon Thin Soy Sauce

1 Tablespoon Chinese Red Vinegar

1 Tablespoon Dry White Wine

1 Tablespoon Brown Sugar

¼ Cup Orange Juice

1 Teaspoon Cornstarch

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Cooking Instructions:

1. Heat the oil in a heavy frying pan or wok and stir-fry the beef mixture until the slices lose their redness.
2. Remove the beef to a separate dish leaving as much oil as possible in the pan.
3. Add the orange peel and stir-fry until the pieces are golden brown but not burnt.
4. Add the ginger, garlic, scallions and bell pepper pieces and stir-fry for two more minutes.
5. Add the sauce mixture and heat until it starts to bubble.
6. Return the beef to the pan along with the water chestnuts and stir-fry until everything is thoroughly mixed.
7. Serve hot with steamed rice.

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