Adapted from Chef/Owner Michael Tong of Shun Lee Palace – New York
Shun Lee is an upscale classic Chinese restaurant acclaimed for serving trendy and eclectic cuisine for over 30 years.
8 ounces hanger, skirt steak, or London Broil - cut into slivers 1-inch long by ½ inch wide by ¼-inch thin.
½ Tablespoon baking soda
3 Tablespoons water
1/3 cup fresh orange rind, julienned into 1-inch lengths
2 cups vegetable oil
1 egg white
1 cup corn starch
2 Tablespoons sugar
2 Tablespoons red wine vinegar
1 Tablespoon sherry
2 teaspoons soy sauce
1 teaspoon corn starch
½ cup scallions, sliced diagonally into ½ inch pieces, white part only
1 teaspoon sesame oil
1 Tablespoon Triple Sec
1/4 teaspoon Szechwan chili paste
In a bowl, mix the steak, baking soda and water, and marinate in the refrigerator for 4 hours or overnight. The baking soda will tenderize the meat.
Slice and discard the ends of the orange. Slice the orange into 8 wedges, cut the fruit from the rind, and save the fruit for other purposes. Cut away the pith or white part of the rind, and discard. Julienne the rind.
In a wok, heat salad oil until smoking
To the steak, add the egg white and corn starch, and mix thoroughly.
In a bowl, mix sugar, vinegar, sherry, soy sauce, and 1 teaspoon of corn starch.
Fry the beef in the hot wok for 20 seconds, remove, and drain. Clean the oil with a slotted spoon. Return the beef to the wok, and fry again for another 30 seconds, remove, and drain. Discard the oil, and to what remains in the wok, add scallions, beef, sesame oil, sherry-soy sauce, orange rind, Grand Marnier and chili paste. Stir-fry for 30 seconds. Remove from heat and serve immediately.
Recipe: kosher, copycat, meat, asian