The trick is to smoke the meat and not make the meat smoke

ORANGE BEEF

  Date: October 31, 2015
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This was one of four dishes from The Essential Wok Cookbook I made this day. This cookbook is intended to give you make at home versions of classic Chinese restaurant favorites. This recipe was a bit of a surprise because it was hot. The versions of this dish I have had in Sichuan Chinese restaurants can be spicy, but this dish in a Cantonese Chinese restaurant is not spicy at all. No doubt the teaspoon of red pepper flakes was responsible.A little goes a long way it seems, because I would have though the orange juice and orange rind would have neutralized it. The bread a nd fried rice ended up serving that purpose. This is a great recipe and if you or your guest don’t like spicy, just reduce or eliminate the red pepper flakes.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook): Orange Beef - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal