Published January 1, 2013. From Cook's Illustrated.
Traditionally, this dish is made by frying multiple batches of lightly battered beef in about 8 cups of oil. We simplify the recipe by replacing the batter with a coating of cornstarch and freezing the dredged pieces of beef for easier handling as well as decreasing the oil to 3 cups. Our sauce uses orange pith as well as zest to add complex bitter notes. By caramelizing the orange peel before building the sauce, we mimic the flavor of the dried tangerine peels that are typically used.
Use a vegetable peeler on the oranges and make sure that your strips contain some pith. Do not use low-sodium soy sauce. Serve this dish with steamed rice.
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