Szechuan Orange Beef
Ingredients:
- Marinade:
- 500 gBeef, 1 cm x 7 cm strips
- 15 mlWhite Wine
- 1Egg
- 5 gPepper
- 3 gSalt
- 1Orange Juice
- 20 gCornstarch
- Note: Keep extra Juice to add to Sauce.
- Sauce:
- 1Orange Juice
- 2Orange Zest
- 60 mlSoy Sauce
- 40 mlWhite Wine Vinegar
- 30 gBrown Sugar
- 60 gHoney
- 1 tspSzechuan Pepper
- 3 gSalt
- 1Onion, quartered, layered
- 1Red Finger Chili, finely chopped
- 3 clovesGarlic, crushed
- 40 gGinger, grated
- 45 mlCorn Oil
- 20 gCorn Starch
Method:
- Marinade:
- In a bowl add Beef, Wine, Egg, Salt, Pepper, and Orange Juice. Mix well. Then add Corn Starch, mix well.
- Marinade for 2 hours.
- Sauce:
- In a bowl mix Orange Juice, and Zest, Soy, Vinegar, Sugar, Pepper, and Salt. Mix well.
- In a Wok on medium high heat, add Oil, allow to get hot. Add in Onion, and Ginger, fry for 2 minutes.
- Add in Beef, fry for 1 minute. Add in Garlic, fry for 30 seconds.
- Add in Sauce, simmer for 3 minutes.
- Mix Corn Starch in Chicken Stock, then add to Beef. Mix until thickened.