Tender juicy beef trapped within a crispy coating using potato starch and a double fry to give this dish the perfect texture. Then it all gets tossed in a fiery sweet and tangy sauce with the perfect orange backbone. Mangia!
Crispy Orange Beef has been my go to Szechuan entree ever since my father first introduced it to me when I was about 12 at a place long since gone in Lawrence, MA. I have been a full blown addict since. Where I currently live there is no chance of getting anything even remotely close to this dish as I remember it. New England American Chinese food is a separate culture not present in the PNW.
Chef Inspired Events Crispy Orange Beef
2lbs Sirloin
2 garlic cloves
2T soy sauce
2T Shaoxing wine
1/2t black pepper
1 egg white
2T corn starch
1c potato starch
Sauce
1T Szechuan peppercorns
1/2c orange juice
2T Shaoxing wine
1T molasses
2t dark soy sauce
1T black vinegar
1t cornstarch
1T chopped garlic
2pc dried mandarin peel
1 white onion
1 yellow pepper
1 habanero pepper
2 scallions
1t sesame oil