Crispy Orange Beef
1 ½ pounds beef flap meat, trimmed (or flank steak)
3 (separate 1 for marinating + 2 for sauce) tablespoons soy sauce
6 tablespoons cornstarch
10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
3 tablespoons molasses
2 tablespoons 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
Slice the beef into thin strips, against the grain. Put beef in resealable bag and add 1Tbs soy
sauce. Toss and put in fridge for 20 minutes. Remove to bowl and toss with 6 Tbs cornstarch. Toss
until evenly coated. (Freeze for 45 minutes if desired... this helps avoid clumping while frying.)
Whisk remaining 2 tablespoons soy sauce, orange juice, molasses, sherry, vinegar, and sesame oil.
Deep fry beef in vegetable oil at 375 degrees F, until browned well. Might take 3 or 4 batches.
Remove to a paper towel lined plate.
Add 2 Tbsp of the frying oil to a pan heated on high and fry the orange peels and jalapenos until
the orange peel strips are browned a bit... about 2 minutes. Add garlic, ginger, and pepper
flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add soy
sauce mixture and cook, scraping up any browned bits, until slightly thickened, about 45 seconds.
Add beef and scallions and toss. Garnish with sesame seeds if desired. Transfer to platter and