Fortune Garden Orange Beef

Name: Fortune Garden Orange Beef
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4-8 serving(s)
Ingredients: 1 1/2 lbs flank steaks, sliced into 1/4-inch-thick strips (this is easier if beef is slightly frozen); 2/3 cup plus 3 tablespoons water; 1/2 teaspoon baking soda; 3 tablespoons shaosing wine or 3 tablespoons dry sherry; 1 egg white; 3 1/2 tablespoons cornstarch; 2 tablespoons oil; 2 green onions, cut into 1/2-inch lengths (about 1/3 cup); 3 tablespoons dried orange peel; 3 thin slices fresh ginger, chopped; 1 red chili pepper, chopped (optional, this is the long, thin, hot red pepper); 1/4 cup chicken broth; 3 tablespoons light soy sauce; 2 tablespoons sugar; 1 teaspoon sesame oil; 4 cups oil; 10 small dried hot red chili peppers (to taste)

Submitted by Leslie in Texas

"This recipe comes from the R.S.V.P. section of a February 1982 issue of Bon Appetit. It was requested from the Fortune Garden restaurant in New York City.To make your own dried orange peel, remove peel from an orange, scraping off all white pith from inside.(I use a vegetable peeler to peel the orange) Cut peel into 1-inch squares and arrange on baking sheet. Let stand in warm dry place until peel is thoroughly dried, about 24 hours. Store in tightly covered container."

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Ready In:: 28mins
Ingredients:: 17
Serves:: 4-8

ingredients

1 ¹⁄₂ lbs flank steaks, sliced into 1/4-inch-thick strips (this is easier if beef is slightly frozen)
²⁄₃ cup plus 3 tablespoons water
¹⁄₂ teaspoon baking soda
3 tablespoons shaosing wine or 3 tablespoons dry sherry
1 egg white
3 ¹⁄₂ tablespoons cornstarch
2 tablespoons oil
2 green onions, cut into 1/2-inch lengths (about 1/3 cup)
3 tablespoons dried orange peel
3 thin slices fresh ginger, chopped
1 red chili pepper, chopped (optional, this is the long, thin, hot red pepper)
¹⁄₄ cup chicken broth
3 tablespoons light soy sauce
2 tablespoons sugar
1 teaspoon sesame oil
4 cups oil
10 small dried hot red chili peppers (to taste)

directions

Place beef in bowl; combine 2/3 cup water with baking soda and pour over beef.;refrigerate at least 1 hour or overnight.
Rinse beef thoroughly under cold running water, drain well and pat dry;transfer to dry bowl.
Add 1 tablespoon wine and egg white and stir briskly, using circular motion, until egg white is foamy.
Add 1 1/2 tablespoons cornstarch and 2 tablespoons oil.
Combine green onion,dried orange peel, ginger and fresh red pepper in small bowl.
Combine remaining 2 tablespoons cornstarch and remaining 3 tablespoons water in small bowl;add remaining 2 tablespoons wine.
Blend in chicken broth,light soy sauce sugar and sesame oil.
Heat remaining 4 cups oil in wok or large heavy skillet over high heat until almost smoking.
Add beef and cook about 45 seconds, stirring constantly.
Remove beef with slotted spoon and drain (do not turn off heat).
Return beef to wok and cook 15 seconds,stirring;drain again.
Return beef to wok and cook,stirring, 15 more seconds;drain well.
(Repeated cooking will make meat crisp outside and juicy inside).
Drain all but 2 tablespoons oil from wok;return wok to high heat and add hot peppers, stirring until almost black, about 30 seconds;remove peppers with slotted spoon and discard.
Add green onion mixture to wok and stir briefly.
Add beef and cook, stirring constantly,about 10 seconds.
Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds.
Turn into dish and serve immediately;serve with hot cooked rice.