I’m always a bit reticent to post these sorts of recipes because I fear the cultural travesties I’m committing may send some into apoplexy, but DUDES, this is so so good. I initially lifted this from a blog with the best name ever, Crepes of Wrath and have just altered it slightly.
There’s a chicken version I’ll post soon too. Both of these dishes enter the hallowed halls of the rarefied family dinner loved by all.
Citrus Beef Stir-fry
via Crepes of Wrath
- 1 kg beef (I use sirloin steak or the pre-cut stir-fry beef from our lovely butchers if it’s on special) sliced thinly (and you all know the trick to getting really thin slices it to cut the beef when it is semi-frozen?)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 egg
- 1 tbsp vegetable oil
- 1/4 cup plain flour
- 1/3 cup cornstarch
- 2/3 cup oil, for cooking (now, I used this amount and next time would definitely only use half, if that)
- 4 cloves garlic, finely chopped
- 1-2 tsp sriracha or other chili garlic paste (I used Sambal Oelek)
- 4 green onions, sliced
- 1 tablespoon black vinegar (CoW used balsamic vinegar)
- 3/4 tsp sesame oil
- 5 tbsp soy sauce
- 5 tbsp sugar
- 1 tsp ground ginger (I used freshly grated)
- 1/4 cup black vinegar
- juice of 2 oranges (I used limes)
- zest of 1 orange (again, I used limes)
- 1/4 cup water (I used stock) mixed with 1 tbsp cornstarch
- Combine the beef with the egg, salt, pepper, flour, cornstarch and 1 tablespoon of oil – best do this with your hands to ensure it all gets well coated
- Heat the oil in a wok then add the beef, and cook over high heat until it’s getting a nice crisp to it.
- In a separate frypan cook the garlic, sriracha, green onions, 1 tablespoon of black vinegar and the sesame oil for about 5 minutes
- Combine the soy, sugar, ginger, 1/4 cup black vinegar, orange (or lime) juice and zest and then add them to the frypan
- Keep tossing your beef so it’s nice and crispy
- Bring the sauce to a light boil then add the 1 tablespoon of cornstarch mixed with 1/4 cup of water. Heat everything until is starts to thicken, about 3-4 minutes
- Pour over the beef and toss to coat, then cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be.
- Serve over rice with greens.