Yang-Yang Crispy Beef2015-02-05
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
- For steak:Peanut oil, for frying
- Sea salt
- 3 tablespoons cornstarch
- 1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips
- For sauce: 2 tablespoons light soy sauce
- 1/2 cup sweet chili sauce
- 1 large orange, zested and juiced
- 1 head romaine lettuce, shredded
- 1 large scallion, thinly sliced on the bias, for garnish
- 1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons
- 1 to 2 tablespoons rice wine vinegar
For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt. For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.