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200g flank steak, cut into pieces 1 inch
long
½ inch wide and ¼ inch thick
1½ teaspoons baking soda
1 orange
Sauce:
2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
Vegetable oil, for passing through
1 cup cornstarch
1 large egg white, lightly beaten
3 scallions, white part only, trimmed
and sliced diagonally
into ½-inch pieces (½ cup)
1 teaspoon dark sesame oil
1 tablespoon orange liqueur, such as
Grand Marnier
¼ teaspoon hot chili paste
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Method:
Mix the flank steak, baking soda and 3
tablespoons of water in a medium bowl. Cover and refrigerate for
4 hours or overnight. (The baking soda will tenderize the
steak). Using a vegetable peeler, remove the colored zest from
the orange. Cut the zest into thin strips about 1 inch long and
set them aside. Save the orange flesh for another use. To
begin the sauce, mix the sugar, vinegar, rice wine, soy sauce and
cornstarch in a small bowl. Set it aside. Heat a large wok
over high heat. Add enough vegetable oil to come about 1½ inches
up the sides of the wok, and heat it to 180°C. Meanwhile, add
the cornstarch and egg white to the steak, and mix well to coat the
steak with the batter. Add the flank steak to the oil, one piece
at a time so it does not splash or stick together, and stir gently
until it begins to look crispy, about 1 minute. Using a wide
wire-mesh strainer, transfer the steak to a colander to drain.
Using a fine-mesh wire strainer, remove any bits of fried batter from
the wok. Reheat the oil to 180°C, return the flank steak to the
wok, and fry again until the beef is crispy all over, about 2 minutes.
Transfer to a strainer to drain. Discard all but 1 tablespoon of
the oil from the wok. Return the wok with the oil to high heat.
Add the scallions, flank steak, sugar-vinegar mixture, orange zest,
sesame oil, Grand Marnier, and hot chili paste. Stir-fry until
all of the ingredients are well-blended, about 30 seconds. Serve
immediately.
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