Crispy Orange Beef | America's Test Kitchen

Name: Crispy Orange Beef | America's Test Kitchen
Ingredients: 1 1/2 pounds beef flap meat, trimmed; 3 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 Shaoxing wine or dry sherry; 1 tablespoon rice vinegar; 1 1/2 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; 1/2 teaspoon red pepper flakes; 2 scallions, sliced thin on bias

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We wanted an extra crispy version of the orange beef served in American Chinese restaurants that could be made without heating up a full pot of oil.

Keywords

Chinese
Asia
Meat
Main Courses
Beef
Weeknight

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Ingredients

1 1/2 pounds beef flap meat, trimmed
3 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 Shaoxing wine or dry sherry
1 tablespoon rice vinegar
1 1/2 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
1/2 teaspoon red pepper flakes
2 scallions, sliced thin on bias