4spring onions (scallions) chopped on the diagonal
Optional - to thicken the sauce:
1tbsp cornflour mixed with 3 tbsp cold water to form a slurry(cornstarch in the US)
Instructions
Heat the oil in a wok or large frying over a high heat.
3 tbsp oil
Pat the beef dry with some kitchen roll, then mix the cornflour (cornstarch) with the salt and pepper and toss the beef in the cornflour until completely coated.
500 g (1.1 lbs) beef steak, 2 tbsp cornflour, 1 pinch salt and pepper
When the oil is hot, tip the beef in and fry until crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It should take about 5-6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place it in a bowl lined with kitchen roll to soak up excess fat.
After the beef has been removed from the pan there should still be a little oil left. Turn the heat down to medium and add the sliced red pepper and onion.
1 red pepper, 1 large onion
Fry for 2-3 minutes (so they're hot but still crunchy).
While the peppers and onions are cooking, mix the orange zest, juice, soy sauce, sugar, garlic, rice vinegar, and ginger and put to one side.
juice of 2 large oranges, zest of half an orange, 3 tbsp caster sugar, 5 tbsp soy sauce, 2 cloves garlic, 1 tsp ginger paste, 1 tsp rice vinegar
Pour over the orange sauce. Turn up the heat and bring to the boil. Simmer for 1 minute.
Then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little cornflour slurry to thicken.
1 tbsp cornflour mixed with 3 tbsp cold water to form a slurry
Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions (scallions).
boiled rice, 4 spring onions (scallions)
Notes
*It's easier to cut the steak into thin strips if you place it in the freezer for 10 minutes to firm up a little.
CAN I MAKE IT GLUTEN FREE?
Yes! Replace the soy sauce with tamari. I've done this lots of times and it works really well. You must ensure you use the correct amount of orange juice and sugar though, otherwise the tamari can overpower the flavours.
CAN I FREEZE IT OR MAKE IT AHEAD?
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won't be crispy. However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry.Nutritional Information is per serving and does not include the serving suggestion of boiled rice.