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Scallion-Orange Beef

Created by Mikekey on September 8, 2015

BEEF & MARINADE
12 scallions, trimmed to include 1 inch of green
1 1/2 pounds beef flank steak
2 egg whites (beaten into soft peaks)
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoons sesame oil
1 tablespoon minced fresh ginger (peeled)
2 scallions, minced
1 clove garlic, peeled and minced
SEASONINGS
Dried orange peel (12 pieces, about 1-inch square each, l softened in boiling water)
4 small dried chili peppers

Step 1: Cut each of the 12 scallions into 1/2-inch peices on a diagonal. Set aside.
TO MARINATE THE BEEF
Step 2: Cut flank steak across the grain and at a slight angle into 1/4-inch thick strips. (partially freeze steak first to make this easier). Place in a large bowl. Toss beef strips with egg whites and mix well. Add remaing marinade ingredients to beef and mix. Set aside for at least 30 minutes.
TO MAKE SEASONING
Step 3: Cut softened orange peel into 1/2-inch wide strips. In a small bowl, combine peel with remaing seasoning ingredients.
TO MAKE THE SAUCE
Step 4: In another bowl, broth, soy sauce, rice wine, vinegar, sugar and cornstarch. Whisk well to disslove cornstarch. Stir in sesame oil.
Step 5: To cook beef: Pour peanut oil into a wok and heat over high heat until hot enough to brown a bread cube tossed into it. Add 1/3 of the beef and fry until it loses its color, 1 to 2 minutes. Remove beef with a skimmer or slotted spoon to a bowl and set aside. Repeat with remaining beef. Pour off all but 2 tbls of oil.
Step 6: Return the wok to high heat. Add seasoning mixture and stir-fry rapidly for 30 seconds. Add the 12 cut scallions and stir-fry for 30 seconds. Add sauce mixture and stir until hot and thickened.
Step 7: Drain beef of juices (discard juices) and add beef to wok. Toss until the beef is heated through, about 1 minute.
Step 8: Sprinkle with julienned scallions and serve with hot, cooked rice.