The Steak Lover's Steak Cookbook: Tasty Steak Recipes from All Walks of Life by Grace Berry

Author:Grace Berry [Berry, Grace]
Language: eng
Format: azw3
Published: 2020-06-30T00:00:00+00:00

Directions:

1. Brush steak with baking soda to form an even coat. Place in a bowl and refrigerate until ready to use.

2. In a small bowl, combine orange juice along with sherry, soy sauce, and rice wine vinegar.

3. Add sugar to dissolve and then add 2 teaspoons of the cornstarch, whisking until the sauce is clump-free.

4. Place egg white in a shallow dish. Take meat out of the refrigerator and toss with egg white to coat evenly.

5. Add cornstarch gradually to the meat, tossing to coat. Keep adding cornstarch until meat has a thick, even coat on it.

6. Add the oil to your wok and heat over high heat. The oil level in the pan should be high enough that the pieces of meat can be completely submerged.

7. Once oil is hot, slowly lower meat into the pan with a slotted spoon.

8. Next, fry until coating is crisp and golden brown, approximately 3-5 minutes.

9. Remove meat from pan and place the beef pieces on a plate lined with paper towels to catch excess oil.

10. Don’t overcrowd the wok when cooking the beef. Depending on the size of the wok, meat may need to be cooked in several smaller batches.

11. Remove wok from heat and let oil cool for a few minutes. Discard oil, keeping enough to coat the pan. Add green onions and chili paste.

12. Toss until fragrant, about 1-2 minutes. Add prepared sauce mixture into the wok along with orange zest and sesame oil.

13. Bring mixture to a boil and cook until thickened, approximately 2 minutes.

14. Return beef to pan, then toss to coat. Warm over low to medium heat until heated thoroughly, about 1-2 minutes.

15. Serve immediately with rice. Garnish with green onions, if desired.

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