• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Keith Vong's Orange-Flavored Beef

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


NOTE: Vong dries his own orange peel. You can do so by simply leaving the
orange peel exposed to air overnight.

Slice flank steak into pieces about the size of a half-dollar and about
1/4-inch thick or slightly thicker.

Put the scallion, fresh ginger, dried orange peel and red peppers in a
bowl and set aside.

Break the egg into the meat. Add salt and pepper and mix well. (Vong uses
his hand.) Add enough cornstarch. (Here you'll just have to guess; Vong
appears to scoop 3-4 tablespoons into the meat.) Mix thoroughly to coat
each piece.

Pour enough vegetable oil into a deep pan to cover the meat well. Heat it
at least to 375-400 degrees, and add the meat, one piece at a time, so that
two or more pieces don't adhere during the cooking. Cook, stirring, until
the beef begins to brown lightly and becomes crisp. Vong removes a piece
and checke the crispness with his fingers. With a strainer he removes all
the meat from the fat to check it, returning it to brown a bit more as

When it's light brown and crisp, remove and drain the meat.

Pour the oil into another container, returning 2-3 tablespoons of oil to
the pan in which you've cooked the meat. Add the ingredients from the first
bowl (green onion mixture) and a pinch of monosodium glutamate if you wish.

At this point Vong also adds a paste-like chili pepper (available in
Chinese groceries), a small ladle of equal amounts of soy sauce and chicken
broth, probably about 1/2 cup of each; about 4 tablespoons sugar, 2
teaspoons vinegar and a tablespoon or so of cornstarch that has been
dampened in water to form a thick paste.

Cook and stir this mixture well, until sugar is melted and almost
caramelized and the sauce is thick. It should take no more that 3-4

Add the cooked beef, stir to coat, and serve over deep-fried rice noodles
or, if preferred, plain boiled rice.

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