Thursday, May 1, 2014

Crispy Orange Peel Beef

I got my toes in the water, ass in the sand

Not a worry in the world, a cold beer in my hand

Life is good today.  

That is what I will be singing tomorrow because vacation mode has officially begun!  I don't have to go back to work until May 12th... how amazing is that?  We take off tomorrow for San Juan and will be cruising through the Caribbean for seven days.  I.  Can. Not. Wait.  Hopefully I will come back with tons of gorgeous pictures to share with you all!  

I wanted to leave you all with one last recipe before I leave so I present you this mouth-watering, homemade Crispy Orange Peel Beef.  I should just rename this recipe "The Best Thing You Will Ever Stuff In Your Face" because that is basically what it is!  Seriously.  Adios Chinese take-out.  

Alright, I have to go finish packing since we have to leave the house at 4:30am tomorrow...  eek! I will miss you all but please promise me that you will make this when I'm gone, because it is absolutely delicious.  

Crispy Orange Peel Beef
adapted from fifteen spatulas
1 pound sirloin steak
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon soy sauce
3 tablespoons cornstarch

1 navel orange, peeled and julienned
1 jalapeno, julienned
3 garlic cloves, minced
2 teaspoons ginger, grated
1/4 cup orange juice
3 tablespoons molasses
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brandy
1 tablespoon rice wine vinegar
1 1/2 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon red pepper flakes

2 scallions, chopped
sesame seeds for garnish
peanut oil for frying

Cut the steak into bite size strips about 1/4 inch thick.  Place in bowl and season with garlic, salt, pepper and soy sauce.  Add cornstarch to bowl and toss until evenly coated.

Lay steak on a wire rack over a sheet pan and place in the freezer for 30-45 minutes.  This is a very important step as the freezer helps dry out the coating hence why this is crispy beef!

While the steak is freezing, julienne the orange peel and jalapenos.  When peeling the orange, try your best just to get the skin of the orange and not the bitter white pith.  Cut the orange in half and squeeze until you have 1/4 cup of juice. Mince the garlic and grate the ginger.  Set aside.

In a bowl, whisk the orange juice, molasses, soy sauce, oyster sauce, brandy, rice wine vinegar, sesame oil, cornstarch and red pepper flakes together.

Preheat a deep pot with about 3 inches of peanut oil to 375 degrees.  Set the oven to 250 degrees.  Remove the beef from the freezer.  Working in small batches, fry the beef for 2-3 minutes and place on a paper towel lined sheet pan when browned and finished.  When done, place pan in preheated oven to keep the beef warm.

Add the orange peels, jalapenos, garlic and ginger to a small saute pan, preheated over medium-low heat with 1 tablespoon of coconut oil (vegetable oil is fine too). Cook for about 2-3 minutes then add the soy mixture.  Continue to cook for about 3-4 minutes until sauce slightly thickens.  Remove from heat.

Take beef out of the oven and toss with sauce.  Serve on a plate and garnish with scallions and sesame seeds.

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