{"id":4665,"date":"2024-09-24T01:34:32","date_gmt":"2024-09-24T01:34:32","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4665"},"modified":"2024-09-24T01:34:34","modified_gmt":"2024-09-24T01:34:34","slug":"fake-away-orange-beef","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4665","title":{"rendered":"Fake-Away Orange Beef"},"content":{"rendered":"\n
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It’s been a day (There is a name for this type of day. They are called Mondays.), and I want some comfort food. The local Asian takeout joint says it’s backed up, and the wait is an hour. Madam Badwolf commented that we can cook our own in that time.<\/p>\n\n\n\n

Challenge Accepted!<\/strong><\/p>\n\n\n\n

Poking around the chill chest, I have a nice Sirloin steak; we’ll throw that on the counter to start defrosting. The veggie drawer has some interesting-looking oranges; I’ll use them just to be rid of them. I have some scallions; they’ll look good as a garnish, a red bell pepper that will add color and texture contrasts. And Spice, I NEED SPICE… In the pantry is a bag of dried Thai Birdseye peppers; I’ll need to be careful with those; they fall between a jalapeno and a habanero on the Scoville scale.<\/p>\n\n\n\n

The actual process is pretty quick. While the steak is still semi-stiff, I’ll slice it down to strips 1\/4″ thick and spread them to finish thawing. I’ll combine the orange zest, juice, soy sauce, sugar, garlic, rice vinegar, and ginger and put it to one side. The onion and pepper will be cut to strips approximately the size of the beef. (If it looks alike, it cooks alike.)<\/p>\n\n\n\n

Once the beef is thawed, I’ll add to a coating mix of an egg, cornstarch, salt, and pepper, mixing to coat well, and spread in small batches to my preheated wok with ~3 tbsp of oil. This will fry until crispy, 5-6 minutes, I’ll turn 2-3 times and make sure the strips are separated.<\/p>\n\n\n\n

Once the beef is done, I’ll move to a draining rig and add my onion, bell pepper, and dried peppers, frying until tender and crispy. Once we have the magical state of tender-crisp, I’ll add my sauce mixture and some orange zest, boil, simmer for a minute, then return the beef to the pan and toss to coat and heat through.<\/p>\n\n\n\n

I’ll serve over rice, garnished with scallions and orange zest.<\/p>\n\n\n

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Crispy Orange Beef<\/h2>\n
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Crispy, sweet, spicey beef in a sticky orange sauce<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Dinner, Lunch, Main Course, Sauce<\/span><\/div><\/div>
Cuisine: <\/span>American, Asian<\/span><\/div><\/div>
Calories: <\/span>379<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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