Free Recipe Keith Vong s Orange-Flavored Beef

Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Keith Vong s Orange-Flavored Beef Recipe

4 -(up to)
6 Scallions; green part only,
-coarsely chopped
4 sl Fresh ginger; thin
1/2 Orange peel; dried, cut
-into 3 to 4 pieces
5 Dried red peppers; more or
-less (they re extremely
8 -(up to)
10 oz Flank steak
1 Egg
Salt and black pepper to
3 -(up to)
4 tb Cornstarch
Chili pepper paste
1/2 c Soy sauce
1/2 c Chicken broth
4 tb Sugar
2 ts Vinegar
1 tb Cornstarch
Deep-fried rice noodles or
-boiled rice

Keith Vong s Orange-Flavored Beef Preparation

NOTE: Vong dries his own orange peel. You can do so by simply leaving the orange peel exposed to air overnight. Slice flank steak into pieces about the size of a half-dollar and about 1/4-inch thick or slightly thicker. Put the scallion, fresh ginger, dried orange peel and red peppers in a bowl and set aside. Break the egg into the meat. Add salt and pepper and mix well. (Vong uses his hand.) Add enough cornstarch. (Here you”ll just have to guess; Vong appears to scoop 3-4 tablespoons into the meat.) Mix thoroughly to coat each piece. Pour enough vegetable oil into a deep pan to cover the meat well. Heat it at least to 375-400 degrees, and add the meat, one piece at a time, so that two or more pieces don”t adhere during the cooking. Cook, stirring, until the beef begins to brown lightly and becomes crisp. Vong removes a piece and checke the crispness with his fingers. With a strainer he removes all the meat from the fat to check it, returning it to brown a bit more as needed. When it”s light brown and crisp, remove and drain the meat. Pour the oil into another container, returning 2-3 tablespoons of oil to the pan in which you”ve cooked the meat. Add the ingredients from the first bowl (green onion mixture) and a pinch of monosodium glutamate if you wish. At this point Vong also adds a paste-like chili pepper (available in Chinese groceries), a small ladle of equal amounts of soy sauce and chicken broth, probably about 1/2 cup of each; about 4 tablespoons sugar, 2 teaspoons vinegar and a tablespoon or so of cornstarch that has been dampened in water to form a thick paste. Cook and stir this mixture well, until sugar is melted and almost caramelized and the sauce is thick. It should take no more that 3-4 minutes. Add the cooked beef, stir to coat, and serve over deep-fried rice noodles or, if preferred, plain boiled rice. From a collection of my mother”s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen”s MM Recipe Archive, .

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