Sunday, November 25, 2007

Orange Peel Beef

2 tbsp. frozen orange juice concentrate
2 tbsp. soy sauce
4 tbsp. sugar (or less)
1 tbsp. catsup
4 tbsp. water

1 lb. flank steak
10 dried red chili peppers (I used red pepper flakes, 1 tsp)
1/4 c. dried orange peel (or use tangerine peel)
1 tbsp. cornstarch dissolved in 1 tbsp. water
1/4 c. sliced onions
Just enough Veggie oil to coat pan

Combine sauce ingredients. Set aside. Cut the beef into thick slices across the grain. Pound until thin, about 1/4 inch.

Heat the oil for deep frying. Slide the beef into the oil one piece at a time so it doesn't stick together. Fry until crispy. Remove from pan, and then put it back into the pan and fry it all over again. Okay, drain the meat and remove it from the pan (again).

Reheat oil and stir fry the chili peppers, onions and the orange peel until you can smell them. Now add the sauce that you made in the beginning. Bring this to a boil and thicken with the cornstarch that you dissolved in the tablespoon of water. Add the beef. Stir fry 1 minute. Remove chili peppers before serving. Good over cooked rice.

This was very good, but I almost took Rex's face off with the red peppers.

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