Orange Beef
Ingredients:
- Beef Marinade:
- 1 KgBeef, Sirloin, slice it into 0.75 cm pieces
- 6 gSalt
- 5 gPepper, ground
- 1Orange, Juice
- Coating:
- Sauce:
- 30 mlSunflower Oil
- 4 clovesGarlic, crushed
- 1Red Finger Chili, finely chopped
- 1Orange juice
- 2Orange Zest
- 60 mlSoy Sauce
- 60 gBrown Splenda
- 60 gHoney
- 45 mlWhite Vine Vinegar
- 8 gCornstarch, mixed in Water to create slurry
Method:
- Marinade Beef for 2 hours.
- Mix Eggs and Cornstarch. The Cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the Beef with the Batter.
- Heat the oil to 200 ℃ / 390 ℉. Fry the Beef for 4 minutes, (until the surface is getting hard). Take out the Beef and set aside.
- Sauce:
- Heat up your wok. Add Oil, Ginger, Garlic, and Chili. Stir until fragrant then pour in Orange Juice, Soy Sauce, Sugar, Honey, and Orange Zest. Stir to melt the sugar. Then add Vinegar. Keep cooking it on medium-low heat for 2 minutes.
- Turn off the heat and dump all the Beef in. Quickly stir and make sure all the pieces are coated well. Take them out.