Crispy Orange Beef

Crispy Orange Beef is a typical Szechuan. Officially it’s supposed to be made using dried-tangerine peels, but Chris Kimball recommends using a vegetable peeler to remove peel and some pith from navel oranges. The beef is deep fried in 3 cups of oil, but it cut into thin strips so that it cooks quickly. The beef is rich and delicious, but was a little too heavy. Not because of the oil, but the flavors were not quite balance. A little brightness would have made for a better meal. Still, it was a delicious and interesting, and not too much work. 4-stars.

Rich and delicious Szechuan Beef

Rich and delicious Szechuan Beef

Comments:

  1. Chris Kimball says to use flap meat, which I wasn’t able to find in my regular 3 supermarkets, so I used skirt steak which had a similar open grain.

Rating: 4 stars.
Cost: $17.
How much work? Medium.
How big of a mess?  Medium.
Start time 4:00 PM. Dinner time 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:

Rice Ingredients:
1 cups long grain white rice
1/2 tablespoon unsalted butter or vegetable oil
1-1/2 cups water
1/2 teaspoon table salt

Beef Ingredients:
1-1/2 pounds beef flap meat
1+2 tablespoons soy sauce
6 tablespoons cornstarch
10 x 3″ strips orange peel
1/4 cup juice (2 oranges)
3 tablespoons molasses
2 tablespoons dry sherry
1 tablespoon rice vinegar
1-1/2 teaspoons toasted sesame oil
3 cups vegetable oil
1 jalapeño chile
3 garlic cloves
2 tablespoons grated fresh ginger
1/2 teaspoon red pepper flakes
2 scallions

  1. Slice beef with the grain into approximately 2-1/2″ to 3″ wide strips, then slice against the grain into 1/2″ wide slices. If the slices are much more than 1/2″ thick, then slice them in half so that they aren’t quite so thick and will cook more quickly.
  2. In a medium bowl, add beef and 1 tablespoon of soy sauce. Toss together with 6 tablespoons of cornstarch until they are evenly coated. Set a wire rack over a rimmed baking sheet and arrange beef strips into a single layer. Freeze for 45 minutes.
  3. Meanwhile, Line a second rimmed baking sheet with 3 layers of paper towels. Use a vegetable peeler to remove oranges peel into 3″ strips, ensuring you peel deep enough to include some pith. Set aside for now. In a small bowl, juice the oranges and remove any seeds, then combine the remaining 2 tablespoons of soy sauce, molasses, sherry, vinegar, and sesame oil.
  4. Put rice into a strainer and rinse under running water until the water runs clear; this will remove the excess starch from the rice. Pre-heat the oil/butter in a saucepan over a medium burner. Increase burner to high. Add the rinsed rice and salt and bring to a boil. Stir (or swirl pan) to combine, then reduce the burner to low, cover and allow to simmer for 18 to 20 minutes. Remove rice from heat, remove lid and place a clean kitchen towel. Allow to stand for 10 to 15 minutes, then use a fork to fluff just before serving.
  5. Set a Dutch oven over a medium burner and heat 3 cups vegetable oil to 375-degrees. In 3 batches, add 1/3 of beef and fry for about 3 minutes until golden brown; stirring occasionally. Remove beef and place on paper-towel-lined baking sheet. Make sure oil returns to 375-degrees before frying the remaining batches.
  6. While the beef cooks remove stem and seeds of jalapeno, then slice lengthwise into thin strips. Also slice the orange peels lengthwise into strips, which should yield about 1/4-cup. Slice your scallions on a bias. Peel your garlic and grate your ginger.
  7. Place a 12″ skillet over medium-high burner and use 2 tablespoons of the frying oil. Pre-heat until the oil begins to shimmer. Add orange peel and jalapeño strips and saute for 2 minutes. Press garlic directly into skillet, add grated ginger, and ­pepper flakes. Saute briefly, only 45 seconds, before using the soy sauce mixture to de-glaze the pan. After 45 seconds, add the beef and scallions and toss. Place on a serving platter and serve immediately.
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