Recipe(tried): Chez Flamingo Orange Crispy Beef

CHEZ FLAMINGO ORANGE CRISPY BEEF

1/2 lb beef flank, cut into strips*
Salt
1 egg white, beaten
1 tablespoon flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1 egg yolk, beaten
1 cup water, plus additional, as needed
Oil, for deep frying
FOR THE ORANGE SAUCE:
1 tablespoon vegetable oil
1-inch ginger root, minced
1 garlic clove, minced
1 teaspoon thin strips orange zest
1 teaspoon dry mandarin orange zest, hydrated
1 scallion, chopped
2 tablespoons chicken broth
1 tablespoon sugar
1 tablespoon white wine
2 teaspoons oriental chili sauce
1/2 tablespoon soy sauce
Hot steamed rice, for serving

In a small bowl, toss beef strips with a sprinkling of salt. Stir in beaten egg white; set aside.

In a medium bowl, prepare batter by combining flour, cornstarch and baking powder. Mix egg yolk with 1 cup of the water and add to the flour mixture. Whisk in additional water, as needed, to make a smooth, runny batter.

Heat oil to 325 degrees F.

Dip beef strips in batter. Carefully place strips in hot oil and fry for about a minute or until batter is set. Drain and set aside. Keep oil hot.

In another wok, heat a tablespoon of oil. Add ginger, garlic, orange zest, mandarin zest and scallions; stir-fry for about 30 seconds. Combine chicken broth, sugar, wine, chili sauce and soy sauce; add to mixture in wok; stir until thick and shiny. Keep warm.

Re-fry beef strips; drain. Quickly stir into thickened orange sauce.

Serve hot with bowls of steamed rice.

*For tenderness and appearance, be sure to cut the beef strips diagonally across the grain.

Makes 4 servings
From: Chef Jackie Chow of Chez Flamingo, 1809 St. Catherine West. Source: The Gazette, 2012