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Add a photoServings: 4
Ingredients
- 4 x -(up to)
- 6 x Scallions, green part only, coarsely minced
- 4 slc Fresh ginger, thin
- 1/2 x Orange peel, dry, cut into 3 to 4 pcs
- 5 x Dry red peppers, more or possibly less (they're extremely fiery!)
- 8 x -(up to)
- 10 ounce Flank steak
- 1 x Egg Salt and black pepper to taste
- 3 x -(up to)
- 4 Tbsp. Cornstarch Chili pepper paste
- 1/2 c. Soy sauce
- 1/2 c. Chicken broth
- 4 Tbsp. Sugar
- 2 tsp Vinegar
- 1 Tbsp. Cornstarch Water Deep-fried rice noodles or possibly boiled rice
Directions
- NOTE: Vong dries his own orange peel. You can do so by simply leaving the orange peel exposed to air overnight.
- Slice flank steak into pcs about the size of a half-dollar and about 1/4-inch thick or possibly slightly thicker.
- Put the scallion, fresh ginger, dry orange peel and red peppers in a bowl and set aside.
- Break the egg into the meat. Add in salt and pepper and mix well. (Vong uses his hand.) Add in sufficient cornstarch. (Here you'll just have to guess; Vong appears to scoop 3-4 Tbsp. into the meat.) Mix thoroughly to coat each piece.
- Pour sufficient vegetable oil into a deep pan to cover the meat well. Heat it at least to 375-400 degrees, and add in the meat, one piece at a time, so which two or possibly more pcs do not adhere during the cooking. Cook, stirring, till the beef begins to brown lightly and becomes crisp. Vong removes a piece and checke the crispness with his fingers. With a strainer he removes all the meat from the fat to check it, returning it to brown a bit more as needed.
- When it's light brown and crisp, remove and drain the meat.
- Pour the oil into another container, returning 2-3 Tbsp. of oil to the pan in that you've cooked the meat. Add in the ingredients from the first bowl (green onion mix) and a healthy pinch of monosodium glutamate if you wish.
- At this point Vong also adds a paste-like chili pepper (available in Chinese groceries), a small ladle of equal amounts of soy sauce and chicken broth, probably about 1/2 c. of each; about 4 Tbsp. sugar, 2 tsp. vinegar and a Tbsp. or possibly so of cornstarch which has been dampened in water to create a thick paste.
- Cook and stir this mix well, till sugar is melted and almost caramelized and the sauce is thick. It should take no more which 3-4 min.
- Add in the cooked beef, stir to coat, and serve over deep-fried rice noodles or possibly, if preferred, plain boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 50 | 22% |
| Total Fat 5.54g | 7% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1890mg | 79% |
| Potassium 651mg | 19% |
| Total Carbs 24.29g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 18.75g | 13% |
| Protein 18.96g | 30% |
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