Classic Orange Beef

• 1/2 pound flank steak, thinly sliced across the grain and cut into 2-by-1/2-inch strips
• 1 teaspoon baking soda
• 1 large orange, zest removed in strips, 3 tablespoons of the juice squeezed
• 3 tablespoons soy sauce
• 3 tablespoons white vinegar
• 2 tablespoons sake
• 2 tablespoons sugar
• 2 teaspoons plus 1/2 cup cornstarch
• 1 large egg white
• 2 cups peanut oil, for frying
• 1 teaspoon kosher salt
• 3 scallions, thinly sliced
• 1 teaspoon Asian chili-garlic paste
• 1 teaspoon toasted sesame oil

1. In a shallow bowl, dust the steak with the baking soda and toss to coat.
2. Refrigerate for 30 minutes.
3. In a glass measuring cup, combine the 3 tablespoons of orange juice with the soy sauce, vinegar, sake, sugar and 2 teaspoons of cornstarch and whisk to blend.
4. Add the egg white to the meat and toss to coat.
5. Sprinkle with the 1/2 cup of cornstarch and toss again until the meat is completely coated.
6. Let stand for 10 minutes.
7. Meanwhile, in a wok, bring the peanut oil to 375 over moderately high heat.
8. Fry the meat in the hot oil in 3 batches until crisp and lightly browned, about 4 minutes per batch.
9. Transfer each fried batch to a paper towel-lined baking sheet season with 1/3 teaspoon of kosher salt.
10. Drain off all but 1 tablespoon of oil from the wok.
11. Add the orange zest strips and stir-fry over moderately high heat until fragrant and browned at the edges, about 1 minute.
12. Add the scallions and chili paste and cook for another minute.
13. Whisk the orange juice-soy mixture, add it to the work and bring to a boil; cook until thickened, about 1 minute.
14. Return the meat to the wok and toss to coat with the sauce.
15. Stir in the sesame oil and serve.

flank steak, baking soda, orange, soy sauce, white vinegar, sake, sugar, cornstarch, egg white, peanut oil, kosher salt, scallions, asian chiligarlic, sesame oil

Taken from www.foodandwine.com/recipes/classic-orange-beef (may not work)