Beef with Dried Tangerine Peel
Deep-frying the beef before stir-frying with the other ingredients makes it crisp and gives it a nice brown coating. If desired, you can deep-fry the beef a second time to make it extra crispy. Dried tangerine peel is available at Asian grocery stores.
INGREDIENTS | SERVES 2 to 4
- 1 pound flank or sirloin steak
- 1 large egg white
- 1 tablespoon Chinese rice wine or dry sherry
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 pieces (roughly 2 tablespoons) dried tangerine peel
- 3 cups vegetable or peanut oil, or as needed
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ teaspoon chile paste, or to taste
- 2 shallots, chopped
- Orange Sauce
- 2 green onions, cut into 1-inch pieces
Cut the beef across the grain into thin strips 1½ to 2 inches long. Place the beef strips in a bowl and add the egg white, rice wine or sherry, salt, and cornstarch. Marinate the beef for 20 minutes.
Reconstitute the dried tangerine peel by soaking it in hot water for 15 to 20 minutes. Cut the peel into thin strips.
Heat enough oil to cover the beef in a wok or heavy deep-sided skillet over medium-high heat. When the oil reaches 375°F, carefully slide the beef into the hot oil. Deep-fry the beef until it is browned on both sides, then remove and drain in a colander or on paper towels.
Remove all but 2 tablespoons oil from the wok or skillet. When the oil is hot, add the ginger, garlic, chile paste, and the tangerine peel. Stir-fry for 10 seconds, then add the shallots. Stir-fry for 1 minute or until the shallots begin to soften.
Add the sauce and bring to a boil. Add the beef back into the pan. Stir in the green onions. Stir-fry for 2 to 3 more minutes to combine all the flavors. Serve hot.
How to Make Dried Orange Peel
It's easy to make dried orange peel at home to use in Beef with Dried Tangerine Peel. Use a sharp knife to cut away the white pith from an orange rind. Cut the rind into thin strips and leave out to dry for several days. For quicker drying, place the orange rind strips in a 250°F oven for 45 minutes or until they have hardened.
