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Instructions
Optional but
worth the trouble - Take the peel from one orange and scrape white
pith off. Boil for a few minutes in water with sugar. Cut into
small strips. These give an intense burst of orange flavor.
First cut beef into fairly thin (less than 1/4 inch) bite size
pieces. We use strip, ribeye, or sirloin, but flank works well
too. Mix the water, baking soda, salt and sugar and add the beef.
Allow to stand for 1/2 hour. Rinse well to remove baking soda
taste.
Mix the teriyaki, sherry, orange juice, and hoisin. Marinate for
1/2 to 1 hour. Rinse and dry, then dredge or shake the beef with
cornstarch in a plastic bag until well coated.
In a skillet heat 2 Tbs oil until it begins to smoke (350F). As
soon as the beef is browned on both sides remove from pan..
Add the marinade to pan. Mix 2 tsp cornstarch with 4 tsp cold
water to form a slurry. Add that and the other sauce ingredients.
Boil until it begins to thicken. Take off heat and add any desired
vegetables and orange peel. Add beef last and stir to coat then
serve quickly so beef stays crispy.
Note - We steamed a mix of vegetables and added them to the sauce.
They included broccoli, water chestnut, onion, red bell pepper,
carrot, bok choi, and sliced ginger. We also added a few cut
orange slices.
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