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
DIRECTIONS:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Serve over white steamed rice!
