Quick & Easy Chinese (18 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
Traditionally made with dried strips of orange or tangerine peel that are soaked in warm water, and then cut into thin strips, Orange Beef merits lots of rice or noodles with which to enjoy its luscious sauce. Look for dried orange or tangerine peel in small cellophane packets in Asian markets and through mail-order sources (see page 182). I’ve made this dish with both fresh and dried peel, and both give delicious results.
¾ pound thinly sliced beef
2 tablespoons soy sauce
2 tablespoons thinly shredded fresh orange or tangerine peel, zest, or dried orange peel (see Note)
1 tablespoon chopped fresh ginger
2 teaspoons chopped garlic
1 teaspoon red pepper flakes
2 tablespoons dry sherry or Shaoxing rice wine
2 tablespoons orange juice
1 tablespoon sugar
2 teaspoons cornstarch
½ teaspoon dark soy sauce
1 teaspoon salt
2 tablespoons vegetable oil
½ cup shredded carrots
½ teaspoon Asian sesame oil
3 tablespoons finely chopped green onion
SERVES
4
NOTE
To use dried tangerine or orange peel, soak a small handful of pieces in warm water until they are softened and pliable, about 20 minutes. Drain well, and slice them into very thin strips. Cut strips crosswise to make very small pieces, about ½ inch by
1
/
8
inch
.
You can find dried orange or tangerine peel in Asian markets in small cellophane packages. You could also dry your own, removing the peel from a tangerine in a long spiral, scraping away some of the white pith, and setting it out for 3 to 5 days to dry completely at room temperature; it will still be pliable, like leather. Then store airtight, for up to 6 months
.
In a small bowl, combine the beef with the soy sauce and toss to season the meat evenly. Set aside for 10 minutes. Combine the orange peel, ginger, garlic, and red pepper flakes in a small bowl, and stir to mix them together lightly.
In a medium bowl, combine the sherry, orange juice, sugar, cornstarch, dark soy sauce, and salt. Stir well to dissolve the cornstarch and mix everything into a smooth sauce.
Heat the vegetable oil over high heat in a wok or a large, deep skillet. Scatter in the beef and its mariande and spread the beef out into a single layer. Let it cook undisturbed for about 15 seconds, and then toss well. Add the carrots and cook, tossing now and then, until the beef is no longer pink and the carrots are beginning to wilt, about 1 minute.
Add the orange peel mixture and cook, tossing often, until it releases its fragrance, about 30 seconds.
Add the orange juice mixture, pouring it in around the sides of the pan, and toss well. Cook, tossing now and then, until the beef is tender and evenly seasoned with the sauce. Add the sesame oil and green onion, toss well, and transfer to a serving dish. Serve hot or warm.
This recipe works wonderfully as part of a party menu. There’s a quantity of meat to be thinly sliced; but once it has marinated, it needs only a quick stir-fry, since the marinade includes all the seasonings. Plan ahead so that you can leave the sliced beef in the marinade for at least an hour before cooking it, or let it marinate in the refrigerator for up to 24 hours. We love it with rice, a small platter of cucumber slices and halved cherry tomatoes, and a big salad. If toasting the sesame seeds is too much, replace them with 1 tablespoon of toasted Asian sesame paste or peanut butter, stirring it into the marinade before you add the beef.
2 tablespoons white sesame seeds or
1 tablespoon peanut butter or Asian sesame paste
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons Asian sesame oil
2 tablespoons finely chopped garlic
½ teaspoon salt
¼ teaspoon freshly ground pepper
1¼ pounds beef sirloin tip, tri-tip, or eye of round
2 tablespoons vegetable oil
¼ cup finely chopped green onion
SERVES
4
TO
6
To toast the sesame seeds, heat a small, dry skillet over medium heat. Add the sesame seeds, and let them brown gently for 1 to 2 minutes, shaking the skillet and stirring them often to avoid burning. When most of the seeds are a handsome light brown and giving off a toasty aroma, scrape them out onto a small plate to cool. (If using peanut butter or Asian sesame paste, simply add it to the marinade along with the other ingredients.)
In a medium bowl, combine the soy sauce, sugar, sesame oil, garlic, salt, and pepper. Stir to dissolve the sugar and mix everything together well.
Grind the toasted sesame seeds in a spice grinder, or use a mortar and pestle, to make a very coarse, seedy paste. Or pile them up on a cutting board and chop them coarsely, stopping once or twice to scrape the seeds back into a mound. Scrape the toasted sesame seeds into the soy sauce marinade, and stir to mix well.
Cut the beef across the grain into very thin slices, about 2 inches long. Transfer the sliced beef to the soy sauce marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, or as long as 24 hours, turning occasionally to season all the beef evenly. (You could combine the marinade and the beef in a resealable plastic bag and then refrigerate the bag.)
To cook the beef, heat the vegetable oil in a wok or a large, deep skillet over medium-high heat until very hot. Scatter in about half the beef and spread it out in one layer to cook on one side for about 1 minute. Toss well, and then turn the pieces so that the other side can cook, for up to 1 minute, until the color changes. Add half the green onion, toss well, and transfer to a serving platter. Allow the pan to heat up again, so that a bit of meat sizzles at once. Repeat with the remaining beef and its marinade and green onion. Serve hot or warm.