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| 1. |
Cut the steak across the grain into paper-thin slices about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1 tbsp Yuzu soy sauce and 1 tsp sugar. Add the beef slices and toss to coat. Mix in the egg white, then add 1 tbsp of the potato starch, mixing with fingers to distribute evenly. |
| 2. |
In a wok, heat the grapeseed oil over high heat until hot. Add the beef and stri-fry until the meat just loses its redness, about 3 minutes. Remove with a slotted spoon to a dish. |
| 3. |
In the oil remaining in the wok, stir-fry the orange peel over medium heat for 2 to 3 minutes to soften. Mix in the chili paste, Yuzu cooking juice, the remaining 2 tbsp soy sauce, the remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling. |
| 4. |
Dissolve the remaining 1 tbsp potato starch in the remaining 1 tbsp water and add to the wok. Cook, stirring constantly, until the sauce boils and thickens, 1 to 2 minutes. |
| 5. |
Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot cooked rice, garnished with parsley and orange slices, if desired. |
4 Servings
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