Saturday, February 26, 2011

Stir-fried Orange Beef

My plans to escape the winter failed miserably yesterday, so instead of enjoying a weekend of Carolina barbecue and Southern buttermilk biscuits (and oh year, 20 degree weather), I'm here in the frozen city. Luckily for you, that means I plan on cooking.

I love orange beef and this recipe was the perfect balance of citrus flavour and just a little bit of heat. I added some noodles to the dish because I wasn't in much of a rice mood. I wish there had been just a little bit more sauce because the noodles absorbed a bit too much. If you're using rice, keep the sauce the same. If you want noodles, you might want to double the sauce. The only other major change I made to the recipe was to use beef fondue meat instead of ribeye. The original calls for cubes of meat, but I prefer thinner cuts for stir fry.

One year ago: A multitude of baked goods made during the Olympics hockey games

Stir-fried Orange Beef (adapted from Seasaltwithfood)

350g beef fondue meat
Freshly Ground Black Pepper
A pinch of Sea Salt
2 Tbsp Cornstarch
10-15 Dried Red Chilies, cut into ½-inch pieces (if your chilies are particularly spicy, go light on these)

35 g Ginger, peeled and thinly sliced
 (I just grated and estimated)
3 Cloves Garlic, chopped
1 Tbsp of Fresh Orange Zest
100 - 200g Chinese noodles
4 Scallions, cut into ½-inch pieces

3 Tbsp of Peanut Oil

1 Cup (250 ml) Freshly Squeezed Orange Juice (2 large oranges)

1 Tbsp Sugar

1 ½ Tbsp Soy Sauce

1 Tbsp Dark Soy Sauce

1 Tbsp Shaoxing Wine
1 tsp Chinese White Rice Vinegar

1 tsp Cornstarch

1. Combine the sauce ingredients in a bowl and set aside.

2. Toss the beef with black pepper, sea salt, and coat with corn flour. 

3. Heat 2 Tbsp of oil in a large wok or cast iron pan until hot. Add beef into the pan and brown for 10 to 12 seconds on each side over a moderate to high heat. (Cook the beef in 2 to 3 batches) Remove from the pan with a slotted spoon and set aside.

4. Add in the remaining 1 Tbsp of oil. Then mix in the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them).
5. Add the ginger, garlic and stir-fry for a few seconds more, then add the orange zest and stir-fry until the oil is fragrant.

6. Add the sauce, stirring as it thickens.
7. Add the noodles and stir-fry until cooked.
8. Tip in the beef and stir vigorously to coat it in sauce.
9. Toss in the scallions and stir a few times, switch off the heat, and serve immediately.

No comments:

Post a Comment