1. For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. 2. Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat. 3. Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt. 4. For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly. 5. Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
