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Chef Rat: Crispy Orange Beef, Black Bean Squash, Fried Rice - Rat Ramblings [entries|archive|friends|userinfo]
Nicodemus

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Chef Rat: Crispy Orange Beef, Black Bean Squash, Fried Rice [Sep. 8th, 2012|09:23 pm]
Nicodemus


Crispy Orange Beef

  1. Cut beef into strips. I used "fajita beef" pack from the supermarket so it was pre-cut.
  2. Marinate in soy sauce, red wine, and orange juice (I used triple sec, too).
  3. After 30 min, drain.
  4. Prepare a dry dredge mix of mostly flour with a bit of salt, ground pepper, and five spice powder mixed in.
  5. Heat a wok with oil deep enough for frying until it's quite hot.
  6. Using tongs, pull out a piece, do a quick dredge, and put it into the oil. Wait a few seconds between putting pieces in to avoid sticking or oil temperature drops. Don't overcrowd.
  7. Remove when golden brown to paper plate or paper towel to hold. Continue until all beef pieces have been fried.
  8. In a second wok (or having drained and cleaned first one), heat a tablespoon of oil.
  9. Add thin onion slices and roughly chopped garlic cloves (and optionally a chili or chili oil). Stir fry until fragrant and onion starts to become translucent.
  10. Add juice of two medium oranges and a tablespoon of soy sauce and a tablespoon of teriyaki sauce.
  11. Stir fry to cook and combine sauce. Add a small amount of cornstarch slurry to thicken if necessary.
  12. Add sliced green onions.
  13. Add in all beef and toss once or twice to coat. Then remove to serving plate.
  14. Optional serving suggestion: top with additional green onions and some toasted sesame seeds
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Comments:
[User Picture]From: sabercat
2012-09-09 04:27 am (UTC)

*LIKE*

I'm going to try this one.
We're doing Tuna Mignon tomorrow night with some line caught Albacore I picked up today. Wrap in bacon, drizzle with a tomato-cream saffron sauce.
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[User Picture]From: furtech
2012-09-09 02:51 pm (UTC)
Hi, Nicodemus-- just a politeness heads-up that if I "unfriend" you it is not anything more than that I'm trying to lose weight and the regular posting of pics of enormously delicious food isn't helping. Posting food pics at the front of your journal once in a while is fantastic, but lately it's been often and very...distracting. And, it's your journal. I just didn't want you to read too much into that action. Take care!
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[User Picture]From: nicodemusrat
2012-09-09 09:44 pm (UTC)
Aww, sorry. I have been doing more food posts than usual recently. Dunno if that trend'll continue or not, to be honest. I can try to not spam so much with 'em here.
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[User Picture]From: furtech
2012-09-09 10:54 pm (UTC)
I don't want to limit you-- any posts to LJ are good to see. If you could do a smallish front pic (the part you see on the friends list of LJ) and the full pics under a cut, that would help a LOT. Every time I check LJ and see your pics, I want to go out and eat something similar. This is testimony to how delish your stuff looks!
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[User Picture]From: nicodemusrat
2012-09-09 11:43 pm (UTC)
Well, it is a fine compliment, I suppose, but certainly not my aim. :)

I'll do a smaller preview pic next time and a cut. Easy enough!
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[User Picture]From: porsupah
2012-09-09 10:17 pm (UTC)
Oooh, crispy beef! Now that's something I haven't enjoyed in rather too long. =:9 Triple sec sounds like an inspired addition. I wonder if I can get away with baking it, rather than deep frying.. some oil will be required for crispness, but with any luck, the batter can work along the lines of frozen fish batter, winding up so much less greasy than when deep fried.

'Course, now I remember I don't have any strip/cubed beef handy - just chicken thigh fillets, and ground beef, and I rather doubt the latter would work so well. On the other paw.. I wonder? It'd be a very different texture, but possibly little fingers of it.. ? Hmmm. It could work..
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[User Picture]From: nicodemusrat
2012-09-09 11:45 pm (UTC)
The triple sec was added purely because it was there.

I think the baking is a good idea. I think forming ground beef is... the other kind of idea.
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