Sunday, December 27, 2009

Crispy Orange Beef


For Stewed Meat:

1 lb stew beef
flour (for dredging)
cooking oil (to sauté meat)
dash of salt and pepper

For Sauce:

1 tablespoon cooking oil
1/2 cup teriyaki sauce
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon flour
juice of 1 orange
zest of half an orange
1/4 cup brown sugar
1/4 cup granulated sugar
pepper, to taste

To prepare meat:

Season stew meat very lightly with salt and pepper and lightly toss in flour. Shake off excess flour. Coat a shallow pan with cooking oil and gently pan fry stew meat. (I prefer the shake and bake method where you throw the meat, flour, and salt and pepper in a baggie or a tupperware and shake it all up, otherwise this could take awhile if the meat is in very small pieces.)

Drain meat and set aside.

To prepare the sauce:

Add cooking oil to sauce pan and gently cook garlic. Add flour to garlic and oil; cook to remove the uncooked flour taste. It will look pasty at first.

Stir in soy sauce and teriyaki sauce, whisking to prevent lumps. Add orange zest, orange juice, pepper, and all sugars.

Allow sauce to come to a boil and it will thicken. Cook to desired consistency. Toss stew meat in enough of the sauce just to coat it. Serve over rice.

This recipe definitely curbs your appetite when you are in the mood for Chinese food, and it cost me about $6 to make 2 large plates of it.

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