Crispy Orange Beef – Nicky’s Kitchen Sanctuary

Warmth the oil in a wok or giant frying over a excessive warmth.

3 tbsp oil

Pat the meat dry with some kitchen roll, then combine the cornflour (cornstarch) with the salt and pepper and toss the meat within the cornflour till fully coated.

500 g (1.1 lb) beef steak, 2 tbsp cornflour, 1 pinch of salt and pepper

When the oil is scorching, tip the meat in and fry till crispy. Attempt to not transfer the meat round an excessive amount of as this reduces the quantity of crispiness you get. It ought to take about 5-6 minutes to crisp up the meat, with about 3 or 4 stirs throughout that point.

As soon as the meat is crispy and cooked by means of, take away the meat utilizing a slotted spoon, and place in a bowl lined with kitchen roll to take in extra fats.

After the meat has been faraway from the pan there ought to nonetheless be somewhat oil left. Flip the warmth right down to medium and add the sliced purple pepper and onion.

1 purple pepper, 1 giant onion

Fry for a 2-3 minutes (in order that they’re scorching however nonetheless crunchy).

Whereas the peppers and onions are cooking, combine the orange zest, juice, soy sauce, sugar, garlic, rice vinegar and ginger and put to 1 aspect.

Juice of two giant oranges, Zest of half an orange, 3 tbsp caster sugar, 5 tbsp soy sauce, 2 cloves of garlic, 1 tsp ginger paste, 1 tsp rice vinegar

Pour over the orange sauce. Flip up the warmth and produce to the boil. Simmer for 1 minute.

Then add the meat again in. Give it a stir and warmth by means of for 1 minute. In case your sauce is trying too skinny, you possibly can stir in somewhat cornflour slurry to thicken.

1 tbsp cornflour blended with 3 tbsp chilly water to type a slurry

As soon as effervescent and thick, serve up with boiled rice. Garnish with the spring onions (scallions).

Boiled rice, 4 spring onions (scallions) chopped on the diagonal