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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great dish for Chinese New Year or any weeknight! Ingredients:
peanut oil, for frying |
1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips |
3 tablespoons cornstarch |
sea salt |
1/2 cup sweet chili sauce |
2 tablespoons light soy sauce |
1 orange, juice and zest |
1 head romaine lettuce, shredded |
1/2 cucumber, sliced in half, seeds removed, thinly sliced into half moons |
1 -2 tablespoon rice wine vinegar |
1 large scallion, thinly sliced on the bias, for garnish |
Directions:
1. For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
2. Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
3. Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
4. For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
5. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.
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