New York Times Orange Beef Recipe
Cook this: Orange beef from Chinese Soul Food auspicious for Lunar New Year
This great-tasting dish 'gives a nod to the symbolism of oranges or tangerines'
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Our cookbook of the week is Chinese Soul Food by honour-winning food journalist and cooking instructor Hsiao-Ching Chou. Over the next four days, nosotros'll feature recipes from the book and an interview with its author.
To endeavor another recipe from the volume, bank check out: pork and Chinese cabbage dumplings; and stir-fried rice cake with chicken and Chinese broccoli.
Hsiao-Ching Chou's version of this takeout favourite spares the deep fryer. In her recipe, stir-fried slices of flank steak footstep in for battered beef cubes. Instead of the traditional dried orange pare, Chou uses the zest of fresh winter citrus.
Tangerines are particularly auspicious for Chinese New year's day, she explains. Their colour and shape are evocative of gold ingots – a currency used in imperial China. Orange juice appears in the marinade for the beef, and the zest adds a bright aroma to the sauce.
"I like this dish considering of its flavours and it also gives a nod to the symbolism of oranges or tangerines," Chou says, adding that equally a dish, information technology contributes to the overall composition of a festive meal.
"When you lot take a feast, y'all want to accept something that's from the land, something from the body of water, and something that'south rice and noodles. You're showing the abundance of the repast by having these different types of flavours and foods, and different types of proteins."
ORANGE BEEF
Serves: 4
For the sauce:
1/iii cup (75 mL) orange juice
ii tbsp plus ane one/2 tsp (37 mL) soy sauce
2 tbsp (30 mL) h2o
1 tbsp (15 mL) Shaoxing vino or dry Marsala vino
For the marinade:
1 tbsp (15 mL) orangish juice
ane tbsp (15 mL) soy sauce
1 tsp (5 mL) Shaoxing wine or dry Marsala wine
2 medium cloves garlic, crushed
three/4 lb (340 g) flank steak
1 big tangerine
3 tbsp (45 mL) cornstarch
iii/4 cup plus 1 tsp (180 mL) vegetable oil, divided
2 to three dried cherry chili peppers, cut in half crosswise
ane stalk green onion, cut into 3-inch segments
i ane/2 tsp (7 mL) saccharide
1 tsp (v mL) freshly ground Sichuan peppercorns
Chopped fresh cilantro (optional)
Footstep 1
To make the sauce, in a small-scale basin, put the orange juice, soy sauce, water and vino, and stir to combine. Set bated.
Pace 2
To make the marinade, in a medium bowl, put the orange juice, soy sauce, vino and garlic, and stir to combine.
Stride 3
Trim the flank steak of whatsoever large pieces of membrane. Cut the flank in half or thirds lengthwise, or with the grain. Depending on the full width of the flank, you may get 2 or three sections that are virtually to vi to 8 cm (ii 1/two to three inches) wide. Cutting these sections against the grain into 6-mm (1/4-inch) slices. Add to the sliced beefiness to the marinade and set bated to marinate for 10 minutes.
Step 4
Using a peeler or sharp paring knife, gently skin strips of zest from the tangerine. Avoid the white pith, which is bitter. You want virtually five to six pieces that are roughly 5 cm (ii inches) long and about 1.25 cm (ane/ii inch) wide. The pieces don't have to be exact. Set aside.
Stride v
To the beef, add together the cornstarch, and mix well to coat all the pieces and so that the beef will develop a thin crust when it cooks. Set bated.
Footstep half dozen
Line a dinner plate with a few layers of paper towels. Set aside.
Step 7
Preheat a wok over high rut until wisps of fume rise from the surface. Add iii/iv cup (175 mL) of the oil and heat for 1 minute, or until it starts to shimmer. In ii to three batches, identify the beef in the oil and fry for about 30 seconds on each side, or until the beef is caramelized and crispy on the edges. The oil volition sputter, then be careful. Stir-fry the beefiness for 1 minute more until the beef is virtually cooked through. Transfer the beef to the prepared paper towel–lined plate. Work apace and repeat with the remaining beefiness. You may take to decrease the heat if the oil seems to be overheating. Once you're done searing the beef, make clean out the wok. Pour the frying oil into a heatproof container to cool, and and then discard.
Step 8
Render the wok to the stove over loftier heat and rut until wisps of fume rise from the surface. Add together the remaining i teaspoon (5 mL) oil and heat until it starts to shimmer. Add the tangerine zest, chili peppers, and onions, and stir-fry for about 30 seconds to release the aromas. Add the sauce and the sugar. It will sputter a scrap. Permit it rut through for about 10 seconds. Add the beef and stir for a few seconds to coat. Go on to stir-fry the beef in the sauce for 1 to 2 minutes to permit it to heat through and finish cooking. Sprinkle with the peppercorns and mix well again. Garnish with the cilantro and serve.
Recipes excerpted from Chinese Soul Food by permission of Sasquatch Books. (c) 2018 by Hsiao-Ching Chou. All rights reserved.
Source: https://nationalpost.com/life/food/cook-this-orange-beef-from-chinese-soul-food-auspicious-for-lunar-new-year
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