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Receta Keith Vong's Orange Flavored Beef
by Global Cookbook

Keith Vong's Orange Flavored Beef
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Ingredientes

  • 4 x -(up to)
  • 6 x Scallions, green part only, coarsely minced
  • 4 slc Fresh ginger, thin
  • 1/2 x Orange peel, dry, cut into 3 to 4 pcs
  • 5 x Dry red peppers, more or possibly less (they're extremely fiery!)
  • 8 x -(up to)
  • 10 ounce Flank steak
  • 1 x Egg Salt and black pepper to taste
  • 3 x -(up to)
  • 4 Tbsp. Cornstarch Chili pepper paste
  • 1/2 c. Soy sauce
  • 1/2 c. Chicken broth
  • 4 Tbsp. Sugar
  • 2 tsp Vinegar
  • 1 Tbsp. Cornstarch Water Deep-fried rice noodles or possibly boiled rice

Direcciones

  1. NOTE: Vong dries his own orange peel. You can do so by simply leaving the orange peel exposed to air overnight.
  2. Slice flank steak into pcs about the size of a half-dollar and about 1/4-inch thick or possibly slightly thicker.
  3. Put the scallion, fresh ginger, dry orange peel and red peppers in a bowl and set aside.
  4. Break the egg into the meat. Add in salt and pepper and mix well. (Vong uses his hand.) Add in sufficient cornstarch. (Here you'll just have to guess; Vong appears to scoop 3-4 Tbsp. into the meat.) Mix thoroughly to coat each piece.
  5. Pour sufficient vegetable oil into a deep pan to cover the meat well. Heat it at least to 375-400 degrees, and add in the meat, one piece at a time, so which two or possibly more pcs do not adhere during the cooking. Cook, stirring, till 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.
  6. When it's light brown and crisp, remove and drain the meat.
  7. Pour the oil into another container, returning 2-3 Tbsp. of oil to the pan in that you've cooked the meat. Add in the ingredients from the first bowl (green onion mix) and a healthy pinch of monosodium glutamate if you wish.
  8. 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 c. of each; about 4 Tbsp. sugar, 2 tsp. vinegar and a Tbsp. or possibly so of cornstarch which has been dampened in water to create a thick paste.
  9. Cook and stir this mix well, till sugar is melted and almost caramelized and the sauce is thick. It should take no more which 3-4 min.
  10. Add in the cooked beef, stir to coat, and serve over deep-fried rice noodles or possibly, if preferred, plain boiled rice.