Keith Vong’s Orange-flavored Beef

INGREDIENTS

INSTRUCTIONS

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
pieces about the size of a half-dollar and  about 1/4-inch thick or
slightly thicker.  Put the scallion, fresh ginger, dried orange peel
and red peppers in  a bowl and set aside.  Break the egg into the meat.
Add salt and pepper and mix well. (Vong  uses his hand.) Add enough
cornstarch. (Here you'll just have to  guess; Vong appears to scoop 3-4
tablespoons into the meat.) Mix  thoroughly to coat each piece.  Pour
enough vegetable oil into a deep pan to cover the meat well.  Heat it
at least to 375-400 degrees, and add the meat, one piece at a  time, so
that two or more pieces don't adhere during the cooking.  Cook,
stirring, until 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 tablespoons of oil  to the pan in which you've cooked the
meat. Add the ingredients from  the first bowl (green onion mixture)
and a 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 cup of each; about 4 tablespoons  sugar, 2 teaspoons
vinegar and a tablespoon or so of cornstarch that  has been dampened in
water to form a thick paste.  Cook and stir this mixture well, until
sugar is melted and almost  caramelized and the sauce is thick. It
should take no more that 3-4  minutes.  Add the cooked beef, stir to
coat, and serve over deep-fried rice  noodles or, if preferred, plain
boiled rice.  From a collection of my mother's (Judy Hosey) recipe box
which  contained lots of her favorite recipes, clippings, etc.
Downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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