Ingredients
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1 Pound Flank steak 1 Egg White 2 Tablespoons Soy sauce -- Divided 3 Teaspoons Cornstarch -- Divided 1 1/2 Teaspoons Sesame oil 4 Green onions with tops 2 Jalapeno peppers 1 Navel Orange -- Large 1 Tablespoon Sugar 1 Tablespoon Dry sherry 1 Tablespoon White vinegar 2 Cups Medium carrots -- Julienned 2 Cloves Garlic -- Minced Hot cooked rice -- optional Orange-peel rose for garnish Mint Leaves for garnish
Procedure
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Cut beef lengthwise in half. Cut across the grain into 2 x 1/4-inch
slices. Whisk together egg white, 1 Tablespoon soy sauce,
1 teaspoon cornstarch and sesame oil in a large bowl. Add beef
and toss to coat. Marinate 15 minutes or cover and refrigerate
overnight.
Cut onions crosswise into 3-inch pieces. Cut lengthwise into fine
slivers. Cut jalapenos lengthwise in half. Remove stems and
seeds. Diagonally cut halves into 1/8-inch slices. Set aside.
Remove 2x3/4-inch strips of peel (colored portion only) from
orange with vegetable peeler. Cut peel into 1/8-inch-thick
strips; set aside.
Combine sugar, sherry, vinegar, remaining 1 tablespoon soy
sauce and 2 teaspoons cornstarch in small bowl; stir until
smooth. Set aside.
Heat vegetable oil in wok over medium-high heat until oil
registers 375F on deep fry thermometer. Add carrots; fry
about 3 minutes or until tender. Remove carrots with
slotted spoon and place in large strainer set over medium
bowl. reheat oil; fry orange peel about 15 seconds or until
fragrant. Remove to paper towels; drain.
Add beef to wok; fry about 1 minute or just until meat turns
light in color. Remove beef to colander or strainer placed
over large bowl. Reheat oil. Place 1/3 of drained beef in oil;
fry about 3 minutes or until browned. Transfer beef to strainer
with carrots. (Double frying the meat keeps the meat moist
inside and crispy outside.) repeat with remaining beef in two
batches, reheating oil to maintain temperature.
Pour off oil from wok. reheat wok over medium-high heat. Add
onions, garlic and jalapenos; stir-fry about 30 seconds or until
fragrant. Stir cornstarch mixture until smooth; add to wok. Cook
and stir until sauce boils and thickens. Add beef, carrots and
orange peel; stir-fry until thoroughly heated. Serve with rice.
