Stir-Fried Orange Beef
Leftovers can be used to make sandwiches.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 tsp. Chinese rice wine or dry sherry, divided
- 1⁄2 tsp. baking soda
- 1 lb. sirloin or flank steak, shredded
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- 1⁄4 tsp. chili paste
- 3 Tbsp. oil for stir-frying
- 2 slices ginger, minced
- 1 clove garlic, peeled and minced
- 1 medium green onion, trimmed and sliced
- 1⁄3 cup dried orange peel, cut into thin slices
- 3 cups cooked white rice
- Add 1 teaspoon rice wine and baking soda to a bowl. Add the beef. Marinate for 30 minutes.
- Combine soy sauce, sugar, chili paste, and 1 teaspoon rice wine. Set aside.
- Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, add beef. Stir-fry until it is nearly cooked through. Remove from the wok and drain on paper towels.
- Add 1 tablespoon oil. Add ginger, garlic, green onion, and dried orange peel. Stir-fry until orange peel is aromatic. Add the sauce in the middle and bring to a boil. Put beef back in. Mix everything and stir-fry until beef is cooked through. Serve hot over rice.