I love anything citrus and my hubby loves anything Asian, so this is a meal made in heaven for us!
No need to go out or call for take out, this is a quick meal I usually pair it with some steamed rice and roasted green beans.
If you start your rice get your ingredients prepped you can have this on the table in about 35 minutes.
The meat will need to be cooked in batches so it gets crisp and doesn't steam in an overcrowded pan.
The crunch on the meat comes from cornstarch. Most Asian cooking uses cornstarch over flour for dredging. It's a pure starch without much flavor and actually crisps better than flour.
This has a little spice, a little sweet and sticky, and a little crunch. It would make an awesome Asian salad on greens with some won ton strips, orange sections, almonds and an orange vinaigrette.
The spice is not over the top and can be adapted to your liking, kids love this.
serves 4 total prep and cook time about 35-40 minutes
3 Tb soy sauce
8 Tb corn starch
1 1/2 lbs beef (I buy the stir fry beef at the market that's already sliced)
1 orange (peel with a vegetable peeler to get long strips, getting as little of the white as possible. Then juice your orange)
3 Tb honey
2 Tb sherry
1 Tb rice wine vinegar
1 1/2 tsp sesame oil
1 Tb canola oil
1 large jalapeno seeds removed and sliced
2 tsp fresh garlic chopped
2 tsp fresh ginger grated
Pour enough oil into a skillet or deep pot ( to avoid the splatter on your stove!) just about an inch to inch and a half deep.
4 scallions whites and greens separated (greens for finished dish)
peanut or canola oil for shallow frying the beef
Place beef in a medium size bowl and blot well with a paper towel to dry. Add 1 Tb of the soy with the meat and mix well, sprinkle with the cornstarch and toss well to combine. Set aside.
In a small bowl combine orange juice, remaining 2 Tb soy sauce, honey, sherry, rice vinegar and sesame oil. whisk to combine and set aside.
Pour enough oil into a skillet or deep pot ( to avoid the splatter on your stove!) just about an inch to inch and a half deep. Once the oil is about 375 then start frying your meat in batches, it usually takes me 4 batches, do not crowd the pan. Each batch takes about 4 minutes or so, your looking for a nice golden crisp crust to the meat. Drain on a plate or cookie sheet lined with paper towels.
When all your meet is done, pour off all but a Tb of the oil. Add the orange zest strips, the whites of the scallion and the jalapeno, saute for a minute then add in your ginger, garlic and red chili flakes give a stir to combine and then pour in your bowl of sauce whisk for a minute or so to let the flavors marry. Add your meet back to the pan and give a couple good mixes so it all gets that saucy goodness, top with green onions and enjoy!