The trick is to smoke the meat and not make the meat smoke
Date:October 31, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered on a tray ready to go out to the Egg: Sirloin steak, peanut oil, soy sauce, scallions, Orange zest, sesame oil, minced garlic, sea salt, cornstarch, orange juice, honey and red pepper flakes.
The sea salt, cornstarch, and crushed red pepper are mixed together in a bowl.
The strips of beef are tossed in with the mixture to coat. The beef rested for 10 minutes.
The orange sauce is made using the orange zest, orange juice, cornstarch, sesame oil and soy sauce.
The Egg is at 650 degrees. The wok has been preheated in the peanut oil has been added together with the minced garlic.
The beef and scallions are added next in the beef is stir fried until almost fully done.
Here is the beef and scallions midway through the str fry.
The beef is nearly cooked through…
… and it is time to add the orange sauce.
The Orange Beef (left) was surprisingly spicy. I thought the orange juice and orange zest would balance out the spice level, but the dish remained both sweet and spicy.
The Orange Beef was very good but it didn't take regular doses of the rolls and fried rice to help tame some of the spiciness.
This was a very tasty dish, every bit as good (or better) than what I have had in restaurants.
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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.