How to Make Orange-Chile Beef
- 1). Place the beef in the freezer for 30 minutes.
- 2). Bring 2 c. water to a boil in a small saucepan.
- 3). Add the orange peel and remove from the heat. Allow to soak for 20 minutes.
- 4). Drain the orange peel and cut into wide slices.
- 5). Stack the slices and then cut into thirds.
- 6). Remove the beef from the freezer and thinly slice across the grain.
- 7). Shred the ginger with a cheese grater or food processor with a shredding attachment.
- 8). Wrap the ginger in a clean, thin cloth or in a piece of cheesecloth and squeeze as much of its juice as you can into a bowl. Add the rice wine, 1 tbsp. soy sauce, sugar and cornstarch and stir well.
- 9). Add the beef to the bowl and toss well to coat. Marinate for 30 minutes.
- 10
Cut the chiles into three or four segments. Heat the oil in a wok or large skillet over high heat. - 11
Remove the beef from the marinade and reserve the marinade. When the oil is quite hot, add the beef and stir-fry for a little more than 1 minute. - 12
Remove the beef to a plate lined with paper towels. - 13
Pour off all but 2 tbsp. of the oil and put back on the heat. Add the chiles and tangerine peel and stir-fry for about 1 1/2 minutes. - 14
Add the beef, marinade, scallions, hoisin and remaining soy sauce. Cook until the sauce is thick and coats the beef well. - 15
Serve over white rice.
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