Crispy Orange Beef

Name: Crispy Orange Beef
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 1 1/2 pounds, beef flap meat, trimmed; 3 tablespoons, soy sauce; 6 tablespoons, cornstarch; 10 (3-inch) strips, orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges); 3 tablespoons, molasses; 2 tablespoons, Shaoxing wine or dry sherry; 1 tablespoon, rice vinegar; 1 1/2 teaspoons, toasted sesame oil; 3 cups, vegetable oil; 1 , jalapeño chile, stemmed, seeded, and sliced thin lengthwise; 3 , garlic cloves, minced; 2 tablespoons, grated fresh ginger; 1/2 teaspoon, red pepper flakes; 2 , scallions, sliced thin on bias

Main Courses
Asia
Chinese
Meat
Beef
Weeknight

By Lan Lam ･ Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

We wanted an extra crispy version of the orange beef served in American Chinese restaurants that could be made without heating up a full pot of oil.

SERVES 4

TIME 1 hour, plus 45 minutes freezing

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