Yang-yang Crispy Beef

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• peanut oil, for frying
• 1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
• 3 tablespoons cornstarch
• sea salt
• 1/2 cup sweet chili sauce
• 2 tablespoons light soy sauce
• 1 orange, juice and zest
• 1 head romaine lettuce, shredded
• 1/2 cucumber, sliced in half, seeds removed, thinly sliced into half moons
• 1 -2 tablespoon rice wine vinegar
• 1 large scallion, thinly sliced on the bias, for garnish

Recipe

• 1 for the beef: heat a wok over high heat and fill halfway up with peanut oil. heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• 2 place beef strips in a large bowl and add 2 t. cornstarch. toss until the beef has absorbed the cornstarch. add the remaining 1 t. cornstarch right before frying and toss to coat.
• 3 fry the beef in 2 to 3 batches until golden, 4-5 minutes. drain on paper towels and season with sea salt.
• 4 for the sauce: set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. toss the beef in the sauce to coat thoroughly.
• 5 serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. then garnish with the scallions and orange zest.