The Everything Chinese Cookbook (35 page)

1 pound sirloin or flank steak

1 tablespoon soy sauce

½ teaspoon baking soda

2 tablespoons dark soy sauce

½ teaspoon sugar

¼ teaspoon dried crushed chili flakes

1 tablespoon dried orange peel

1 tablespoon Toasted Szechwan Peppercorns (see sidebar on page 91)

1. Cut the beef across the grain into thin slices about 1½ inches long. Add the soy sauce and baking soda, using your fingers to mix it in the baking soda. Marinate the beef for 30 minutes.
   
2. Combine the dark soy sauce, sugar, and crushed chili flakes. Cut the dried orange peel into thin slices.
   
3. Prepare the wok for steaming. Place the beef on a heatproof plate on a bamboo steamer. Rub the roasted peppercorn mixture over the beef. Brush on half of the sauce. Place the orange peel slices around the beef.
   
4. Steam the beef for 20 minutes or until it is cooked through. Brush on the remainder of the sauce during steaming.
   

Make Your Own Orange Peel

To make dried orange peel, remove the skin from an orange. Use a paring knife to remove the white pith inside. Leave the peel to dry in the sun or dry quickly by placing in a previously warmed oven. Remove the peel before it hardens.

1 pound flank or sirloin steak

1 tablespoon soy sauce

1 green onion, cut into 1-inch pieces

1 tablespoon cornstarch

1 cup string beans

¼ cup chicken stock or broth

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

¼ teaspoon salt

3 tablespoons oil for stir-frying

1 clove garlic, minced

¼ teaspoon chili paste with garlic

1 teaspoon cornstarch

4 teaspoons water

1. Cut the beef across the grain into thin slices, about 1½ inches long. Add the soy sauce, green onion, and cornstarch, using your fingers to mix in the cornstarch. Marinate the beef for 30 minutes.
   
2. Trim the string beans and parboil by plunging briefly into boiling water. Drain thoroughly and cut lengthwise into thin slices.
   
3. Combine the chicken broth, rice wine, sugar, and salt. Set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and set aside.
   
5. Add 1 tablespoon oil. When oil is hot, add the garlic and the chili paste with garlic. Stir-fry briefly until aromatic. Add the string beans. Stir-fry for 3–4 minutes. Push the string beans up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water and add to the sauce, stirring quickly to thicken. Add the beef. Mix everything through and cook on medium heat for a few more minutes until the beef is cooked. Serve hot.
   

1 pound flank steak

4–6 cups oil for frying

2 garlic cloves, minced

3 slices ginger, minced

1 dried chili

4 tablespoons soy sauce

2 teaspoons Chinese rice wine or dry sherry

2 teaspoons sugar

½ teaspoon chili paste

2 medium eggs

3 tablespoons flour

2 tablespoons cornstarch

1 teaspoon dried orange peel or 1 small piece dried tangerine peel

1. Cut the beef across the grain into thin slices about 2 inches in length. Remove the seeds from the chili and chop.
   
2. Combine the soy sauce, rice wine, sugar, and chili paste, and set aside.
   
3. Beat the eggs and mix with the flour and cornstarch into a batter. Coat the beef slices with the batter, using your fingers.
   
4. Heat 4–5 cups of oil to 350°F. When oil is hot, add a few pieces of beef into the hot oil and deep-fry until they turn light brown. Remove with a slotted spoon and drain on paper towels. Continue with the rest of the beef.
   
5. Raise the oil temperature to 400°F. Deep-fry the beef pieces a second time, until they turn brown and crispy. Remove and drain.
   
6. Remove all but 2 tablespoons of oil from the wok or add 2 tablespoons oil to a second wok or skillet. Add the garlic, ginger, chili, and orange peel. Stir-fry until aromatic. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot.
   

¾ pound flank or sirloin steak

8 tablespoons soy sauce, divided

4 teaspoons Chinese rice wine or dry sherry, divided

5½ teaspoons sugar, divided

2 teaspoons freshly squeezed ginger juice, divided

2 teaspoons sesame oil

Up to ¼ teaspoon chili flakes

½ cup water

3 tablespoons flour

2 tablespoons cornstarch

2 medium eggs

4–6 cups oil for frying

1 clove garlic, minced

1 slice ginger, minced

1 teaspoon cornstarch mixed

with 4 teaspoons water

1. Cut the beef along the grain into matchstick strips. Add 2 tablespoons soy sauce, 1 teaspoon rice wine, ½ teaspoon sugar, and 1 teaspoon ginger juice to the beef. Marinate for 30 minutes.
   
2. Combine 6 tablespoons soy sauce, 3 teaspoons rice wine, 5 teaspoons sugar, 1 teaspoon ginger juice, sesame oil, chili flakes, and water. Set aside.
   
3. Combine the flour, cornstarch, and eggs into a batter. Coat the beef in the batter, using your fingers to spread it. Add 4–5 cups oil to the wok and heat to 350°F. When oil is ready, deep-fry the beef in batches, turning occasionally, until they turn golden. Remove and drain on paper towels.
   
4. Raise the oil temperature to 400°F. Deep-fry the beef a second time, until it turns brown and crispy. Drain on paper towels.
   
5. Remove all but 2 tablespoons of oil from the wok, or add 2 tablespoons oil to a second wok or skillet. When oil is hot, add the garlic and ginger and stir-fry briefly until aromatic.
   
6. Add the sauce and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the meat. Mix everything together and serve hot.