Subject: Stir-Fried Orange Beef
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 11 2003 - 05:37:10 EDT
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FOOD FUNNY
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Here's a world-class groaner from reader David McConnell:
I have a friend who works in the kitchen of one of the restaurants in
a major seafood chain. He said they'd been experimenting with ways to
improve the taste of the fried fish entrees. They'd found that if
they mixed herbs and spices in with the shortening they used for
frying, it made a wonderful difference. Of course, timing is still
critical, and the frying process must be closely monitored so that the
food isn't overcooked or undercooked. That would explain why when I
called him at work the other day, he said he couldn't talk right then
because he'd left his carp in saffron Crisco.
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TODAY'S RECIPE
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This Asian-style dish is reminiscent of several Chinese and Thai
dishes that feature the bright flavor of fresh orange.
Stir-Fried Orange Beef
1 1/2 lbs (675 g) flank or sirloin steak
The zest and juice of 1 large orange
1 tsp (5 ml) plus 1 Tbs (15 ml) peanut oil
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) crushed red pepper flakes, or to taste
1 Tbs (15 ml) soy sauce
Cut the beef into the thinnest slices possible - this is easier if the
beef is slightly frozen. Cut the slices of beef into bite-size pieces
and combine in a bowl with the orange zest and 1 teaspoon (5 ml)
peanut oil. Refrigerate for 1 to 4 hours. Heat the remaining oil in
a large heavy skillet or wok and saute the garlic for about 10 seconds
before adding the beef mixture. Add the hot pepper flakes and stir
constantly until the meat loses its redness, 2 to 3 minutes. Add the
soy sauce and about 2 tablespoons (30 ml) of the reserved orange
juice. Serve immediately. Serves 4 to 6.
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