Crispy Orange Beef
Chef/Owner Michael Tong of Shun Lee Palace – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings

• 8 ounces flank steak, cut into slivers 1-inch long by ½ inch wide by ¼-inch thin.
• ½ Tablespoon baking soda
• 3 Tablespoons water
• 1/3 cup fresh orange rind, julienned into 1-inch lengths
• 2 cups vegetable oil
• 1 egg white
• 1 cup corn starch
• 2 Tablespoons sugar
• 2 Tablespoons red wine vinegar
• 1 Tablespoon sherry
• 2 teaspoons soy sauce
• 1 teaspoon corn starch
• ½ cup scallions, sliced diagonally into ½ inch pieces, white part only
• 1 teaspoon sesame oil
• 1 Tablespoon Grand Marnier
• ¼ teaspoon Szechwan chili paste

Method:
In a bowl, mix the steak, baking soda and water, and marinade in the refrigerator for 4 hours or overnight. The baking soda will tenderize the meat.

Slice and discard the ends of the orange. Slice the orange into 8 wedges, cut the fruit from the rind, and save the fruit for other purposes. Cut away the pith or white part of the rind, and discard. Julienne the rind.

In a wok, heat salad oil until smoking

To the steak, add the egg white and corn starch, and mix thoroughly.

In a bowl, mix sugar, vinegar, sherry, soy sauce, and 1 teaspoon of corn starch.

Fry the beef in the hot wok for 20 seconds, remove, and drain. Clean the oil with a slotted spoon. Return the beef to the wok, and fry again for another 30 seconds, remove, and drain.

Discard the oil, and to what remains in the wok, add scallions, beef, sesame oil, sherry-soy sauce, orange rind, Grand Marnier and chili paste. Stir-fry for 30 seconds. Remove from heat and serve immediately.

Wine Pairing:
A fruity Zinfandel such as the Seghezio Alexander Valley Home Ranch Zinfandel 2002