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BEEF - SKIRT STEAK - Spicy Orange Beef
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1/3 cup | cornstarch |
| 1/2 teaspoon | kosher salt |
| 1 1/4 pounds | beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips |
| 6 tablespoons | vegetable oil |
| 1 tablespoon | sesame oil |
| 1 clove | garlic, minced |
| 1 1/2 teaspoons | minced fresh ginger, optional |
| 7 small | dried red chiles |
| 1/2 teaspoon | chili powder |
| 1/2 cup | orange juice |
| 2 tablespoons | orange marmalade |
| 1 tablespoon | soy sauce |
| 1 tablespoon | rice wine vinegar |
| 4 cups | cooked white rice, for serving |
Preparation:
In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
Serve beef and sauce over rice.
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