Description
I came up with this by attempting to duplicate a dish at a local Chinese restaurant. An Asian friend told me that Asian chefs often use baking soda as a meat tenderizer. My family thinks it tastes even better than the original.
Ingredients
- 1 ½ pounds beef top sirloin, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon dark sesame oil
- ½ teaspoon baking soda
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon finely shredded orange zest
- ¼ teaspoon red pepper flakes
Instructions
- Combine the beef
- 1 tablespoon of soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- and baking soda in a bowl and mix thoroughly. Cover and refrigerate 1 to 3 hours.
- Heat peanut oil in a wok or large
- nonstick skillet over high heat. Stir in garlic
- ginger
- orange zest
- and red pepper flakes
- and cook until the garlic begins to brown
- 20 to 30 seconds. Add the beef; cook and stir until the beef begins to brown and crisp
- about 5 minutes. Whisk together 1 tablespoon soy sauce
- orange juice concentrate
- rice vinegar
- 1 teaspoon sesame oil
- brown sugar
- and 1 teaspoon cornstarch in a small bowl. Stir into the beef
- and cook until the sauce has thickened and turned clear
- about 30 seconds.
Prep Time: 25 mins
Cook Time: 6 mins
Total Time: 1 hr 31 mins
Servings: 6