September 8th, 2012

Ratatouille: Chef's Toque

Chef Rat: Crispy Orange Beef, Black Bean Squash, Fried Rice



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