Orange Beef (Crispy Beef without Deep-Frying)

Method7 steps · about 1 hr

1. 1

   Step 1: Mix all the sliced flank steak thoroughly with the 2 tbsp Shaoxing wine, ½ tsp salt and ½ tsp baking soda until evenly coated. Refrigerate 30 minutes.

   Refrigerate orange beef marinade · 30 minUses 1 lb (about 450 g) flank steak, sliced against the grain into ¼-inch-thick strips · 2 tbsp Shaoxing wine for marinade · ½ tsp salt for marinade · ½ tsp baking soda for marinade

2. 2

   Step 2: While the beef marinates, mix the whole sauce: 1 tbsp loosely packed orange zest, ½ cup orange juice, 3 tbsp rice vinegar, 1 tbsp light soy sauce, 2 tbsp sauce sugar and 1 tbsp sauce cornstarch. Stir well and reserve separately. Prepare the minced ginger and garlic and divide the sliced green onions into whites and greens.

   Uses 1 tbsp loosely packed orange zest, from about 1 large orange · ½ cup orange juice · 3 tbsp rice vinegar for sauce · 1 tbsp light soy sauce for sauce · 2 tbsp sugar for sauce · 1 tbsp cornstarch for sauce

3. 3

   Step 3: When ready to cook, mix the ¼ cup coating cornstarch into all the marinated beef from step 1 in small additions until evenly coated.

   Uses All the beef and marinade from step 1 · ¼ cup cornstarch for beef coating

   
4. 4

   Step 4: Heat ¼–⅓ cup peanut oil in a large pan until hot. Cook all the coated beef from step 3 in uncrowded batches using the same pan oil. For each batch, sear the first side about 1 minute until golden, then flip and sear the other side about 30–45 seconds until lightly browned. Continue as needed until the beef reaches 63°C (145°F). Transfer each cooked batch to the same plate and rest it at least 3 minutes before returning it to the sauce in step 7. Keep the residual pan oil.

   Sear beef first side — per batch · 1 minUses ¼–⅓ cup peanut oil for frying · All the coated beef from step 3, cooked in batches

   
5. 5

   Step 5: Once all the beef batches are cooked and reserved, turn off the heat. Carefully remove excess pan oil using kitchen paper held in tongs, leaving about 1 tbsp of the actual oil from step 4 in the pan. Let the pan cool briefly so the aromatics will not burn.

   Uses About 1 tbsp actual residual oil retained after frying all beef batches

6. 6

   Step 6: Add all the 1 tsp minced ginger, 3 minced garlic cloves and whites from the 2 green onions to the retained pan oil from step 5. Stir a few times until fragrant, using gentle heat if needed.

   Uses All the separately retained approximately 1 tbsp pan oil from step 5 · 1 tsp minced ginger · 3 garlic cloves, minced · Whites from the 2 green onions

   
7. 7

   Step 7: Whisk the whole sauce from step 2 to suspend its starch and pour it into all the aromatics and retained oil from step 6. Stir immediately over heat until thickened; this may take only a few seconds. Return all the cooked beef from step 4 after each batch has rested at least 3 minutes, and toss to coat. Taste carefully and, only if desired, add up to 1 tbsp additional finishing sugar and stir until dissolved. Turn off the heat, transfer the whole dish to a plate and garnish with the reserved green onion greens. Serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the orange sauce from step 2 · All the aromatics and retained oil from step 6 · All the cooked beef batches after each rests at least 3 minutes · Up to 1 tbsp additional sugar only if needed for sweetness · Reserved greens from the 2 green onions · Plain ready steamed rice for serving, optional