Orange Beef

by Amanda Bouzanquet

Orange Beef The Great Australian Squeeze

 

This slightly adapted takeaway style beef dish by Brooklyn chef Dale Talde features a more intensely flavoured orange-flavoured sauce. His advice is to use good steak and cook it fast so that the crust of its egg-white and cornstarch batter, the meat remains rare and tender.

Note:

Because of the current lack of supply at the moment, I was unable to use cornstarch so I substituted with plain flour.

 

THE SAUCE

  • 1 T neutral oil
  • 1 2-inch piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced ( I left this out, no make mild)
  • 2 T orange zest
  • 1 cup The Great Australian Squeeze
  • 3 garlic cloves, peeled and minced
  • ¼ cup light brown sugar
  • ¼ cup rice vinegar (do not use seasoned rice vinegar)
  • ¼ cup of soy sauce
  • 1 T fish sauce

 

THE BEEF

  • 1 large egg white
  • 1 T cornstarch
  • 1 pinch salt
  • 1 boneless rib-eye steak, approximately 800 grams, cut into 1-inch pieces
  • ¼ cup neutral oil
  • 6 spring onions, white and green parts cut into 3cm pieces
  • 1 red capsicum
  • 1 yellow capsicum
  • 2 to 4 dried red chiles, or to taste

 

THE COOKING

    1. Make the sauce: Heat oil in a small saucepan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
    2. Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to the pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes. Turn off the heat a sit a few minutes while you cook the beef.
    3. Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
    4. In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
    5. Add spring onions, capsicum and chiles (optional, leave out if you want a mild flavour) to the pan, quickly toss and soften, remove and add to the beef.
    6. Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and veggies and stir to coat with the sauce.
    7. Serve with steamed broccoli and white rice.

 

Enjoy ;-)

THANK YOU

https://cooking.nytimes.com/recipes/1017697-orange-beef

 

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