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Orange Crispy Beef

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      Title: ORANGE CRISPY BEEF
 Categories: Chinese, Beef
      Yield: 4 Servings
 
    1/2 lb Beef Flank
      1    Egg White, beaten
           Salt, sprinkling
      1 tb Flour
      1 tb Cornstarch
    1/2 ts Baking Powder
      1    Egg Yolk, beaten
      2 c  Water
           Oil, for deep frying
      2 ts Vegetable Oil
           Ginger root, 1 inch, minced
      1    Garlic Clove, minced
      1 ts Orange Zest, thin strips
      1 ts Dry Mandarin Zest, hydrated
      1    Scallion, chopped
      2 ts Oriental Chili Sauce
      1 tb White Cooking Wine
      2 tb Chicken Broth
    1/2 tb Soy Sauce
      1 tb Sugar
 
  * For tenderness and appearance, be sure to cut the beef strips
  diagonally across the grain.
  
  In a small bowl, toss beef strips with a sprinkling of salt. Stir in
  beaten egg white.
  
  In a medium bowl, prepare batter by combining flour, cornstarch and
  baking powder. Mix egg yolk with half of the water and add. Whisk in
  additional water until a smooth, runny batter develops. Heat oil to
  325. Dip beef strips in batter. Carefully place strips in hot oil and
  fry for about a minute or until batter is set. Drain and set aside.
  Keep oil hot. In another wok, heat a tablespoon of oil. Combine and
  add ginger, garlic, orange zest, mandarin zest and scallions. Stir
  fry for about 30 seconds. Combine and add chili sauce, wine, chicken
  broth, soy sauce, and sugar.
  
  Stir until thick and shiny. Keep warm.
  
  Re-fry beef strips. Drain. Quickly stir into thickened orange sauce.
  Serve hot with bowls of steamed rice. Serves 4.
  
  From Chef Jackie Chow of Chez Flamingo, 1809 St. Catherine West. From
  The Gazette, 91/06/12.
 
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