Crispy Orange Peel Beef

I didn’t plan to make this dish, but I unwittingly bought twice the weight of meat needed for the red braised brisket which I posted a couple of days ago. This crispy orange peel beef recipe from Kylie Kwong’s “Simple Chinese Cooking Class” needed exactly the amount of cold red braised brisket I had leftover. I did change the chilli and pepper component just a little.

This is a seriously delicious dish, so good, that in the future I will go to the trouble to red braise brisket just so we can enjoy this amazing, fragrant savoury beef. I can honestly say it was the most luscious beef dish I have ever cooked or eaten, a big call I know!

I do not normally choose to cook by the deep frying method, this is a first for my blog, but it was well worth the calories and the mess.

My photos do not do the Crispy Orange Peel Beef justice, I just wish I could give you all a sample to taste!

450g cold red braised brisket

3 tablespoons of cornflour

2 egg whites

Oil for deep frying ( I used grapeseed oil)

125mls of red braising master stock

125mls water

25g ginger peeled and finely sliced

4 cloves of garlic, finely sliced

2 large strips orange rind approx 8cmX3cm

1 teaspoon dried chilli flakes

1 teaspoon Szechuan peppercorns

2 large strips orange rind approx 8cmX3cm extra for garnish

Combine the stock and water in a small pot. Bring it to the boil, reduce the heat and simmer until the volume is reduced by two thirds.

Break the beef into large bite sized pieces, then working in small batches, toss the beef in the cornflour then the egg white which has been whisked into soft peaks.

Heat the oil for deep frying in the wok until shimmering on the surface, about 190C. Deep fry the beef in small batches until crisp. Drain on paper towel.

Drain the hot oil from the wok then return it to the heat. Stir fry the ginger, garlic and Szechuan peppercorns in the residual oul for a few minutes then add the zest and chilli. Stir quickly, then add the beef, toss again then add the reduced stock, roll the beef in the stock to coat it with sauce then serve topped with extra orange zest. Serves 4 as part of a banquet.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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