Crispy Orange Beef

I like Chinese take-out (who doesn't!?) but I'm not a fan of that gross uber-full feeling I have every time I eat it.  However, given that Chinese New Year is this week, and I was having a slight craving for some sweet and sour chicken, I decided to make this dish at home.  My husband likes the beef options better, and I wanted something on the spicy side.  Enter this fabulous dish.  It was just the perfect combination of sweet and spicy, making it the perfect marriage for take-out that was cooked-in!  Enjoy over a pile of white rice (mine looks a little brown because I cooked it in beef stock).  Don't forget the fortune cookies!

1 1/2 pounds flank steak, cut into thin strips, or use "stew" beef like I did

1/3 cup cornstarch

6 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons honey

4 teaspoons sesame oil

1/2 teaspoon red pepper flakes

1/2 cup water

1 cup canola oil

8 cloves garlic, minced

2 tablespoons fresh ginger, grated

zest and juice of 1 orange

8 scallions, white and green parts, thinly sliced

1 orange, thinly sliced for garnish

white rice, for serving

Toss beef with cornstarch to evenly coat.  Refrigerate for 30 minutes.  While the meat is chilling, combine soy sauce, vinegar, hoisin sauce, honey, sesame oil, red pepper flakes, and water.  Set aside.

In a wok or heavy skillet, heat the canola oil.  Fry the beef in batches until browned, about 3 minutes per batch.  Remove to paper towels to drain.

Drain all but 2 tablespoons oil from the wok.  Heat the oil over medium heat and add the garlic, ginger, orange zest and juice, and scallions.  Stir fry for 5 minutes.  Add the beef and stir in the reserved sauce.  Raise the heat to medium-high and stir until sauce thickens.  Serve over steamed rice with the orange slices on top.

Serves 4.

Recipe adapted from The Comfort Table, by Katie Lee.