Orange Beef Stir Fry
Description
Borrowed from NYT Cooking, I used a thinly sliced flank instead of the recommended rib-eye steak. This was crazy delicious – enjoy!
Ingredients
For the beef;
1 flank steak (1 1/2 to 2 lbs), thinly sliced against the grain (or a boneless rib-eye)
1 egg white
1 T. cornstarch AND 1/2 t. salt
For the sauce;
1 T. avocado oil
1 1/2 T. fresh ginger, peeled and minced
1 jalapeno, seeded and minced
2 T. orange zest AND 3+ cloves of garlic, peeled and minced
1/2 c. orange juice
1/4 c. EACH brown sugar, rice vinegar AND soy sauce
1 T. fish sauce
The rest;
1/4 c. avocado oil
6 green onions, white and green parts separated and chopped into 1-inch pieces
1+ t. red chili flakes
Instructions
The sauce takes a bit of time – you could also make it ahead. Heat up the oil in a small skillet, add in the ginger, jalapeno and zest and stir to combine. Saute for a quick minute then add in the garlic and cook for a minute more. Whisk in the orange juice, brown sugar, vinegar, soy sauce and fish sauce, bring the mix to a boil and then reduce the heat and allow it to simmer for a good 10 minutes so that the sauce reduces by about half. Remove from the heat and set aside.
While the sauce is simmering, use a fork to whisk together the egg white, cornstarch and salt in a bowl and then add in the beef and toss thoroughly to evenly coat.
In a large skillet or wok, heat up the oil until it starts to shimmer and then quickly and carefully use tongs to lay each slice of beef in the oil until the pan is full – you’re basically deep-frying it. Do not stir! Allow the beef slices to cook for a couple of minutes until a lovely brown/golden color and then flip over for another couple of minutes. Remove to a plate and then continue to cook the remaining beef slices. When the beef is all done and out of the pan, add in the white pieces of the green onion and the chili flakes and stir well for a minute or 2, making sure to scrape up all of the browned beef bits. Pour in the orange sauce and bring it back to a boil before quickly adding in the beef and tossing well to coat. Serve immediately over rice, and in our case some roasted broccoli and garnish with the green pieces of the green onion.
