I don't know how this name came to be with this recipe, it sounds French to me . . . how about Orange Beef?
Whatever, this month is devoted to a beef dish. I often wonder how someone can sit down and eat a whole 12 oz. strip loin or a t-bone steak by themselves. I could feed 4 people with a 12 oz. steak, and it doesn't have to be a premium cut of meat, a flank steak, sirloin tip would do. The secret is in marinating the meat before you cook it.
------ Utensils ------
Wok
----- The Ingredients -----
Beef Flank or Strip Loin 12 oz. to 16 oz.
1/2 smashed and minced fresh garlic
1/2 teaspoon of soya sauce
1/8 teaspoon of sugar
Salt to taste
1/4 teaspoon of cornstarch
2 finger pinches of baking soda
1/2 orange sliced cross grain about 1/4" thick like a pin wheel, cut in 1/2 and slice the middle in the pulpy section do not cut the skin, twist the orange so that it stands up.
1 Diced green onion for garnish
1/4 cup of Spanish onion
1/4 cup of 3/4" celery
Mixture of starch and water
(1 tablespoon of starch to 2 tablespoon of water)1
plate of steam rice
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----- Method -----
Cut cross grain of the beef so that it won't be tough to chew. I like slicing the meat about 1/4" thick and on a diagonal so that the cooking surface is larger and faster to cook. The meat should be in bite sizes about 1-1/2" lengthwise. Marinate the beef with all of the ingredients and let sit for 10 to 15 minutes add a little water if the beef is fairly dry, add in 3 tablespoon of oil and mix well. Heat up the Wok, add oil, and when it starting to smoke sear the meat so that the juice is contained, add 1 cup of water bring to a boil, slowly add the starch and water mixture to thicken the sauce toss in 3 slices of oranges. Pour on top of the rice and decorate the sides and the top with orange slices and garnish with green onions. Serve immediately with steam rice.
If you have any comments or suggestions email me
Dennis Mong
North Bay, Ontario, Canada
Email Dennis for more Info!
Thanks and enjoy!
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