Orange Beef
Ingredients
1 pound sirloin steak, sliced against the grain into thin strips
2 tablespoons neutral-flavored cooking oil
Marinade:
1 Tbs orange juice, or Chinese Shaoxing wine
1 Tbs soy sauce
1 Tbs cornstarch
1/2 tsp baking soda
1/8 teaspoon white pepper
1 pinch five spice powder (optional)
Vegetables:
2 large carrots, sliced thinly at a diagonal
1 medium onion, sliced
2 cups steamed broccoli florets (optional)
8 oz can water chestnuts (optional)
8 oz can bamboo shoots (optional)
Sauce:
1/3 cup tamari or soy sauce
zest of one large naval orange
1/4 cup fresh orange juice
3 tablespoons brown sugar OR brown sugar alternative
1 tablespoon Chinese Shaoxing wine
1 tablespoon toasted sesame oil
1 1/2 tablespoons fresh finely minced ginger
1 tablespoon minced garlic
1 teaspoon finely crushed Szechuan peppercorns
1/2 teaspoon red pepper flakes (optional for heat)
1 tablespoon cornstarch
Directions
Combine all the marinade ingredients in a medium bowl. Add the beef and stir to combine. Set aside while preparing the sauce and vegetables. Combine all sauce ingredients, set aside.
Heat the oil in a wok or skillet over high heat. Add beef, and fry quickly until lightly browned. Add the carrot and onions and stir fry for a couple of minutes until the carrots are slightly tender but still have some crunch.
Add the sauce and any optional vegetables, stir to coat. Simmer for 2 minutes. Serve the orange beef over the hot noodles or steamed rice.
