Keith Vong's Orange-Flavored Beef
| Yield: | 4 Servings |
| Categories: | Meat |
| 4 | -(up to) | |
| 6 | Scallions; green part only, coarsely chopped | |
| 4 | sl | Fresh ginger; thin |
| 1/2 | Orange peel; dried, cut into 3 to 4 pieces | |
| 5 | Dried red peppers; more or less (they're extremely fiery!) | |
| 8 | -(up to) | |
| 10 | oz | Flank steak |
| 1 | Egg | |
| Salt and black pepper to taste | ||
| 3 | -(up to) | |
| 4 | tb | Cornstarch |
| Chili pepper paste | ||
| 1/2 | c | Soy sauce |
| 1/2 | c | Chicken broth |
| 4 | tb | Sugar |
| 2 | ts | Vinegar |
| 1 | tb | Cornstarch |
| Water | ||
| Deep-fried rice noodles or boiled rice |
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