Thinly sliced Flank Steak offers rich beefy flavour and tender morsels to carry the legendary orange sauce. Use fresh oranges for the best flavour in this sweet and tangy stir-fry sauce that clings to the crispy beef to create a deliciously sticky dish with bright orange flavour.
Ingredients
Here are the following ingredients:
Stir-Fry Sauce
- 1 cup (250 mL) fresh orange juice
- 1 cup (250 mL) soy sauce
- 1 cup (250 mL) granulated sugar
- ½ cup (125 mL) rice vinegar
- ½ cup (125 mL) Shaoxing rice wine
- ½ cup (125 mL) toasted sesame oil
- ¼ cup (60 mL) dark soy sauce
Service
- 2 cups (500 mL) cornstarch
- 1 cup (250 mL) canola oil
- 1 cup (250 mL) minced garlic
- 1 cup (250 mL) minced ginger
- 8 oz (250 g) thinly sliced orange peel, about 1 cup (250 mL)
- 4 tsp (20 mL) red chili flakes
- 2 cups (500 mL) thinly sliced green onion
- ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)
Preparation
- Cut beef, across the grain, into ⅛ -inch (3 mm) thick slices, then cut each slice down the centre to create very thin strips.
- Stir-Fry Sauce: Whisk 1 cup (250 mL) water with orange juice, soy sauce, sugar, vinegar, rice wine, sesame oil and soy sauce until sugar is dissolved.
- Cover and refrigerate or hold for service.
Service
- Toss 4 oz (125 g) sliced beef with 2 tbsp (30 mL) cornstarch. Deep-fry for 2 to 3 minutes at 375°F (190°C) until golden brown and crispy. Drain on paper towel-lined pan; set aside.
- Heat 1 tbsp (15 mL) oil in wok or skillet until almost smoking. Add 1 tbsp (15 mL) EACH garlic, ginger, orange peel and ¼ tsp (1 mL) red chili flakes. Cook for 30 seconds or until fragrant.
- Add ¼ cup (60 mL) Stir-Fry Sauce; simmer until slightly thickened. Add beef and 2 tbsp (30 mL) green onion; toss to coat. Cook for 1 minute or until sauce is sticky and glistening. Garnish with 1 tsp (5 mL) sesame seeds.
Chef's Tip
To thinly slice beef, freeze until well-chilled and very firm but not frozen.
Using a sharp knife, thinly slice rind away from each orange, keeping a very thin layer of the white pith intact. Stack rind pieces and thinly slice into long strips. Juice oranges to prepare sauce.
Create a complete entrée by stir-frying thinly sliced red pepper, snap peas and blanched broccoli florets with the aromatics before adding the Stir-Fry Sauce. Serve beef over cooked white rice, udon, chow mein or fried glass noodles. It can also be served family style by preparing four single portions served on a platter.
Beef Cuts
